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Tuesday, 18 April 2017

Lemon drizzle cupcakes

Vegan, gluten-free, wheat-free

I've been testing out how to make some moist & crumbly cupcakes and these lemon cakes are amazing and want to share the recipe with you.
These lemon cakes are based on the traditional lemon drizzle loaf, but made into cupcakes!
As I was making a few batches of cupcakes, I didn't take any step by step photos, but this recipe is very simple & easy and worthwhile.
The batter if filled with zesty lemon juice & zest for ultimate delicious & fresh flavour. I topped them off with some lemon icing and cored with a swirl of lemon buttercream. Utterly yummy, perfect for an afternoon tea, parties.... 
Preparation- 5 minutes
Baking time- 20-25 minutes
Makes- Approximately 10
Level- Easy

-200g of caster sugar (I use golden caster)
-275g of self-raising flour
-1 teaspoon of baking powder
- Zest of 1 unwaxed lemon 
-Juice of 1 lemon
-165ml of water
-100ml of light olive oil

Step 1- Preheat your oven to 190 degrees and line a cupcake tin with liners.

Step 2- In a large mixing bowl, combine the sugar, flour, baking powder and lemon zest.

Step 3- Slowly add the lemon juice, water and oil.
Mix until fully combined and smooth.

Step 4- Fill each cupcake case with batter, about 3/4 full.
Bake for 20-25 minutes. You will know they are done when you put a knife or skewer in and it comes out clean. 
Once baked and smelling delicious, place immediately onto a cooling rack and allow to cool fully.

Whilst the cakes cool, prepare the frosting.
I used my vegan thick buttercream frosting, adding in a dash of lemon juice. Get the recipe here.

Serve with a slice of fresh lemon, yum!

Keep the cakes stored in a sealed container! 
You can also freeze them for enjoying at a later date!


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Holly Jade


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