Vegan Lemon Cupcakes
A simple recipe for vegan lemon cupcakes topped with lemon glace icing and pastel confetti.
Servings 12
Calories 244kcal
Ingredients
- 200 ml soya milk
- 20 ml cider vinegar
- 200 g self raising flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- pinch salt
- 200 g golden caster sugar
- 80 ml vegetable oil
- 1 tbsp vanilla extract
- 1 unwaxed lemon
- 150 g icing sugar
Instructions
To Make Vegan Cupcakes
- Preheat the oven to 180C/350F and line a 12 hole muffin tin with cupcake cases.
- Mix the cider vinegar into the soya milk and leave to stand for 10-15 minutes until curdled.
- Sift the flour, salt baking powder and bicarbonate of soda together into a large bowl.
- Stir in the caster sugar.
- Whisk together the oil and vanilla and pour into the curdled milk.
- Grate the zest of your lemon into the liquid mixture.
- Pour the liquid mixture into the flour mixture and fold together gently, using a metal spoon. Don't over mix your batter it should still be a bit lumpy.
- Spoon your batter evenly between your cake cases and pop into the preheated oven for 15-20 minutes until risen and brown.
- Leave to cool completely on a wire rack before icing.
To Make Lemon Glace Icing
- Cut the lemon in half and squeeze to extract the juice.
- Sift the icing sugar into a large bowl.
- Add lemon juice and mix together until smooth and runny.
- Spoon the icing onto your cupcakes, decorate with sugar confetti if desired and leave to set for about half an hour.
- These cupcakes keep well in an airtight tin for two to three days.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 36mg | Potassium: 63mg | Fiber: 1g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg