Recipe for delicious vegan lemon cup cakes. The muffin itself is quite sweet and contains almost no fat (only a bit of vegetable oil, which must be taste-neutral. DO NOT add e.g. olive oil), which goes perfectly with the cream on top, which mainly consists of vegan butter, sugar, and lemon. It is important that you do not add more lemon juice to the cream than prescribed, as this will cause it to separate. You can add a bit of powdered turmeric to the frosting if you want it to turn yellow without using additives – don’t worry it will not affect the taste.
This is one of the types of cakes that are super fun to decorate and it is therefore recommended to buy different sprinkles, tulle, etc. And to bake the cakes with a friend or family. This will also make the process a little faster, as decoration can quickly become time consuming.
The recipe for glazed lemon (which you see decorated on top of the cupcakes in the pictures) can be found here:
Vegan Lemon Cake
Lemon Cupcakes
Equipment
- Muffin pan
- 12 cupcake paper liners
- Spray bag
Ingredients
Muffins
- 3 apples
- 50 g sugar
- 1 tbsp water
- 300 g flour
- 3 tsp baking powder
- 4 tsp baking soda
- 6 tbsp vegtable oil e.g. sunflower or grape seed oil
- 2 tbsp lemon zest of 1 lemon
- 1½ dl lemon juice freshly squeezed of 2-3 lemons
Buttercream
- 2 tsp lemon juice
- Zest of 1 lemon
- 150 g vegan butter at room temperature
- 150 g powdered sugar
Instructions
Muffins
- Peel the apples and cut them into smaller pieces
- Put apple, sugar, and water in a saucepan and cook under lid on medium heat until the apples are tender
- Remove the apples from the heat and use a hand blender to mash them into apple sauce
- In a large bowl, mix flour, baking powder, and baking soda
- Whip the oil with the flour with a whisk – this might create small lumps
- Zest the lemon using a grater with fine holes
- Press lemon juice of 3-4 lemons (till there are 1 ½ dl)
- Add apple, lemon zest, and lemon juice to the flour and stir it quickly together. The dough will already start to rise due to the lemon juice (which naturally contains acid)
- Put cupcake liners in a muffin pan
- Pour dough into each cupcake liner till they are full
- Bake the cake in the oven at 175° C for 15-20 minutes
- Let the cakes cool
Buttercream
- Grate the zest of the lemon with a fine grater and squeeze the juice of the lemon
- Mix the ingredients in a bowl and whip until the cream is fluffy
- Put the cream in a spray bag and decorate the muffins with frosting roses (mix some of the cream with turmeric to make yellow roses)
- Put the cake in the fridge for a minimum of 30 minutes to let the cream settle before serving