Vegan Lemon Cupcakes
By Wallflower Kitchen
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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
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Starting by creating a “buttermilk” with the lemon and dairy-free milk, which will curdle and look weird – don’t worry!
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Then we simply combine the wet ingredients with the dry, being careful not to over mix, for a light fluffy cupcake texture.
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The batter is divided into the 8 cupcake cases and baked for 20-25 minutes at 180C / 350F.
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Keep an eye on them and remove them when they’re turning golden brown. Leave to cool completely before decorating.
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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.
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Transfer to a piping bag and swirl a generous amount on top of each cooled cupcake.
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For the fun part, you can use veggie jelly beans, vegan marshmallows, chocolates, sprinkles or whatever else you can dream up, to decorate.
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Get the full recipe in the link below!
Wallflower Kitchen
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