Allergy Mums / Support for families with allergies

publication date: May 9, 2014

Vegan Lemon Cupcakes

Vegan Lemon Cupcake with Violet Frosting   Vegan Lemon Cupcake with Flower

 

I know that lots of people think chocolate rules but I've always loved lemon desserts. The burst of fresh lemony flavour in these cupcakes is lovely. I've topped them with a flower inspired violet icing but if you're not a fan of too much sugar then just leave them plain. This cupcakes has a nice moist, chewy consistancy rather than light and fluffy.

 

Ingredients

1 1/2 cup self raising flour

1 cup caster sugar

1 tsp baking soda

1 tablespoon vanilla

1 tsp lemon extract

1 tsp cider vinegar

1/4 tsp salt

Finely chopped zest of one lemon

Just from one lemon (or about 4 tsp)

1 cup Rice Dream

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.

Zest the lemon and chop up the zest. Then grab your juicer and juice the lemon.Don't forget to remove the pips.

Add the lemon juice to the non dairy milk and leave to one side for 10 minutes to curdle

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

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

Fill the cupcake liner 2/3 rds 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).

Decorating

I used a buttercream frosting recipe and a Wilton decorating head number 190 for the little flowers around the side, and a petal head for the flower in the middle.

1/2 cup of dairy free margarine

1/2 cup of Trex or other solid veg shortening

3 1/2 cups of sifted icing sugar

2 tsp of vanilla

3 tablespoons of non diary milk

Cream the fats together until they are nice and fluffy. Add the vanilla and mix it in. Slowly add the icing sugar and mix continuously until you've a nice icing. Add in the milk as you go a little at a time.  

For colouring I like the pastes - I used violet for these.  Pop the icing into a piping bag with the nozzle in - I find it easier to load when the bag is placed in a glass (see below).  A small squeeze gets you a nice small flower shape, a bigger squeeze gets a bigger flower shape with head number 190. For the centre flower I used the petal head held vertically with the 'big' part facing the bottom of the cupcake I squeeze a bit of icing out to create the petal. This was my first go at this and it worked okay. For the outside of the flower I added more colour to make it darker and switched back to the 190 head to decorate around the main flower.

Do wander over to YouTube as there are lots of tutorials about how to do this; I'm going to watch again but this time I'll have a cupcake and piping bag ready! I popped a small marshmallow in the middle for some of cupcakes; and a silver ball in some of the others. The picture are of both the lemon cupcakes and the standard vegan chocolate cupcake recipe you can find on my site.

Chocolate Cupcake with Violet Icing One Flower Chocolate  Vegan Cupcake Vegan Lemon Cupcake



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