Vegan Lemon Cupcakes

By Wallflower Kitchen

You will need... Dairy-free milk Lemon Self-raising flour Cornstarch Vegetable oil Superfine sugar Vanilla Dairy-free butter Confectioners sugar Vegan jelly beans

Wallflower Kitchen

Starting by creating a “buttermilk” with the lemon and dairy-free milk, which will curdle and look weird – don’t worry!

Then we simply combine the wet ingredients with the dry, being careful not to over mix, for a light fluffy cupcake texture.

The batter is divided into the 8 cupcake cases and baked for 20-25 minutes at 180C / 350F.

Keep an eye on them and remove them when they’re turning golden brown. Leave to cool completely before decorating.

Make the buttercream by whisking the confectioners sugar and vegan butter spread really well, with a handheld or electric whisk, and add the juice in a bit at a time, so as not to thin it out too much.

Transfer to a piping bag and swirl a generous amount on top of each cooled cupcake.

For the fun part, you can use veggie jelly beans, vegan marshmallows, chocolates, sprinkles or whatever else you can dream up, to decorate.

Get the full recipe in the link below!

Wallflower Kitchen