- 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 lemon flavour, then look no further.
- Super moist
- Light & fluffy
- Deliciously lemony
Once filled with the curd and topped with a swirl of buttercream are so delicious and with the right amount of mouth-watering tang. These are a great tea-time treat. They are made in just one bowl so super easy.
This is the recipe for my homemade vegan lemon curd.
- If you have a cupcake filler nozzle, then you do not need to remove and on the cake. With them you can pipe straight into the cake.
How long will these keep?
These will keep for 5-6 days in an airtight container in the fridge. If you want to freeze them, it is best to do so as plain…
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