- Preparation Time 15 Minutes
- Baking Time 20-25 Minutes
- Makes 18 cupcakes
Vegan, vegetarian, gluten-free, nut-free
If you are looking for a cupcake bursting with that zingy flavour of lemons then look no further.
- Super moist
- Light & fluffy
- Deliciously lemony
Once filled with the curd and topped with a swirl of buttercream these are heavenly. With the right amount of mouth-watering tang, these are a great tea-time treat. Simple to make and made in just one bowl.
The lemon curd if you want to include it, is so delicious and you would never know it was vegan. Find the recipe here https://theglutenfreeveganalchemist.com/portfolio/sunshine-st-clements-curd/
These will keep for a week when placed in an airtight container in the fridge.
- 350ml soya milk
- 1 tbsp apple cider vinegar
- 110g dairy-free butter
- 295g caster sugar
- zest of 2 lemons
- 390g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 80-90g vegan lemon curd
- 500g icing sugar
- 120g dairy-free butter
- 30ml fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp soya milk
- If you do not have any lemon curd you can leave it out, I must admit it does add an extra layer to the cupcakes. I make my own and it takes 5 minutes to make and I have included the link above
- preheat the oven to 175C/gas MK 4 and line 2 x 12 hole muffin pans with 18 cupcake cases.
- Make the buttermilk by combining in a jug or small bowl the soya milk and apple cider vinegar. Let this sit to one side to allow it to curdle.
- Using a hand or stand mixer beat the butter and sugar together for at least 5 minutes until it is pale in colour and light and fluffy.
- Add the lemon zest and extract and beat to combine.
- Using a slow speed on the mixer add your buttermilk making sure it is completely mixed in.
- Sieve together the flour, salt and baking powder into the wet ingredients. Using a metal spoon fold in the flour until it is fully incorporated. Do not over mix as you do not want to knock the air out of the batter.
- Fill the cases 3/4 full and bake for 20-25 minutes until light and golden.
- If you cannot fit two trays side by side in your oven then do one tray first. Baking on two different oven shelves does not provide an equal rise.
- Once done leave in the trays for 5 minutes and then take them out carefully and leave to cool down on a wire rack.
- Once they are cooling make the buttercream. In a deep bowl add the butter and icing sugar by hand. This saves yourself and the kitchen from becoming covered by an icing sugar cloud. Once that is combined using a whisk or wooden spoon add the rest of the ingredients but only half of the milk and beat until silky smooth. If the buttercream is too stiff then add the rest of the milk.
- Once fully cooled, using a small sharp knife cut an upside-down cone out of each cupcake. Fill this hole with 1/2 tsp of lemon curd and then press the cutout sections back into the cakes.
- Pipe the frosting onto the cake using a piping bag with a flower nozzle fitted or simply spread it on with a knife.
Next, simply eat and enjoy. The world is a nicer place with cake.
- the dairy-free butter I use is Vitalite, I find it gives great results in baking.
- If you need to make these gluten-free then simply replace the plain flour with a good 1-1 gluten-free baking flour such asBob’s Red Mill or make your own.
- My Ultimate vegan Chilli
- Zingy lemon drizzle cake
- Zingy lemon squares
- Silky smooth Tahini
- Vanilla butterfly buns
- you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.