Lemon Poppyseed cupcakes

We have so many lemons on our lemon trees I had to find a way to use some of them. So what better way than to bake these delicious cupcakes with a lemon drizzle.



RECIPE

makes 8-10 cupcakes

INGREDIENTS


For the cupcakes:

1 1/2 cup cake flour

1/2 cup of plant milk (oat or soya work really well)

2 tbsp fresh lemon juice

2 “eggs” using Orgran egg replacer

1 tbsp olive oil

1 tbsp lemon zest

1 tbsp poppy seeds

2 tsp baking powder

1/4 tsp baking soda

1/3 cup of castor sugar

a generous pinch of salt


For the drizzle:

1/2 cup icing sugar

2 tbsp lemon juice

2-3 tsp lemon zest (depending on lemon flavour you want)


METHOD


  1. Preheat the oven to 180°c and place cupcake liners in a pan

  2. Combine the lemon juice and plant milk and set aside so that it can curdle.

  3. In a large bowl combine the “egg”, olive oil , sugar and lemon zest then add the milk mixture.

  4. Add all the dry ingredients (flour, baking soda, baking powder, poppy seeds and salt) to the bowl of the wet ingredients.

  5. Mix until just combined (do not over mix)

  6. Allow to sit for 10-15 minutes.

  7. After resting place in the oven and bake for 15-20 minutes.

  8. Once baked remove the cupcakes from the oven and allow to cool on a cooling rack.

  9. For the drizzle combine all the ingredients together and mix until smooth.

  10. When the cupcakes are cooled spoon the drizzle over and top with some more lemon zest and poppy seeds.

I hope you enjoy this recipe and these yummy cupcakes ! if you do make these please tag me on Instagram @abiteofvegan_ so I can see your creations.


lots of love

Georgia, abiteofvegan x


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