Desserts
Vegan Lemon Cupcakes
Recipe by Charlotte Roberts
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For the base
- 125ml non dairy milk
- 1 tsp apple cider vinegar
- 60ml olive oil
- 100g caster sugar
- 96g gluten free self raising flour
- 1 tsp baking powder
- 50g oat flour
- 1 zest from lemon
For the frosting
- 120g icing sugar
- 112g vegan stick butter
- 1/4 tsp blue spirulina
- 1/2 tsp pink pitaya powder
Utensils
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Step 1
Preheat your oven to 180c and line a cupcake tray with cases.
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Step 2
Combine the non-dairy milk and cider vinegar, then set aside and allow to thicken.
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Step 3
In your Ninja food processor, add in all of your dry ingredients and pulse to combine.
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Step 4
Pour in the oil, milk mixture and lemon zest and blend for a few seconds to create a smooth batter.
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Step 5
Transfer this into your cupcake cases (makes around 6 cupcakes) and bake in the oven for 25 minutes or until cooked through.
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Step 6
Whilst allowing your cupcakes to cool, use an electric mixer to cream the butter until light and fluffy.
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Step 7
Gradually add in the sugar and powders whilst mixing until fully combined.
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Step 8
Once cooled, pipe the butter cream into each of your cakes and decorate.
