Allergy Mums / Support for families with allergies

publication date: Mar 19, 2015

Vegan Lemon Candy and Honey Cupcakes

Vegan Lemon Candy and Honey Cupcakes

Molly is in a sweet and citrus mood at the moment so we've gone for honey and lemon candy cupcakes.  The honey gives a lovely flavour that caster sugar just can't match.  A bit of honey on top while they are still warm gives a lovely glaze and a hit of honey when you bite into them.

Free From: Dairy, Egg, Soya

Contains: Gluten

Prep Time: 35 minutes

Cooking Time: 15-17 minutes

Ingredients

1 1/2 cup self raising flour plus 1 tablespoon

2/3rds cup caster sugar

1/4 cup honey

1 tsp baking soda

1 tablespoon vanilla

1 tsp lemon extract

1 tsp cider vinegar

1/4 tsp salt

Finely chopped peel of one lemon

1/3 cup brown sugar

Juice from one lemon (or about 1/3 cup)

About 2/3rd cup Koko Coconut Milk (milk and juice need to add up to a cup)

1/3 cup melted non-dairy margarine (Pure Sunflower)

 

Method

Preheat oven to 170°C/350°F, line a muffin tin so everything is ready to go once the batter is done.

Peel the lemon and chop it up finely, pop it in a pan with enough water to cover it and bring to the boil for 3-4 minutes. Then move the boiled zest to a small pan with 1/3 cup brown sugar. Cook until it bubbles nicely for about 5 minutes and then remove and cool on a piece of parchment paper. Once cool it should be hard - grab a rolling pin, put the candied peel in a plastic bag and bang away until it's in small pieces.

While the peel is cooling grab your juicer and juice the lemon. Don't forget to remove the pips.

To get the right amount of liquid add the juice to a 1 cup measuring cup, and top up with the milk to get 250ml of liquid. Leave to one side for 10 minutes to curdle

Put the flour, sugar, baking soda, and salt into a bowl and give it a good mix to evenly combine all the ingredients.

Add the vanilla, lemon extract, vinegar, melted margarine and milk mixture. Mix to combine. Don't over mix it; just enough to make a nice batter.  Add in the candied peel.

Fill the cupcake liner 2/3rds of the way up and pop into the hot oven.

They should take about 15 minutes; but do test with a toothpick to make sure (it should come out clean).

Cool in the tray for 10 minutes, then onto a wire rack. 

While warm smooth 1/4 tsp of honey on top of each cupcake. It will form a lovely glaze.

You can, if you want, top with buttercream icing:

http://www.allergymums.co.uk/articles/Vegan-Buttercream-Frosting-Dairy-Free



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