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Lemon Cupcakes

Course Dessert
Cuisine American
Servings 12 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
  • 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