Veganlemoncupcakes Recipes

VEGAN CUPCAKES

Vegan cupcakes image

Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack

Provided by Anna Glover

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 11

Ingredients

150ml almond or soy milk
½ tsp cider vinegar
110g vegan butter or sunflower spread
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
125g vegan butter
250g icing sugar
1¼ tsp vanilla extract
a few drops of vegan food colourings (check the label)

Steps:

Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium

VEGAN LEMON CUPCAKES

Vegan Lemon Cupcakes image

Make and share this Vegan Lemon Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups soymilk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup canola oil
1 1/4 cups granulated sugar
1 tablespoon vanilla extract, plus
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon extract
2 tablespoons finely grated lemon zest

Steps:

Preheat oven to 350, line pans with paper liners. W.
hisk together soy milk and vinegar in large bowl and set aside to curdle.
Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
Fill cupcake liners 2/3 full and bake 20-22 minutes.

Nutrition Facts : Calories 161, Fat 6.6, SaturatedFat 0.5, Sodium 183.8, Carbohydrate 22.8, Fiber 0.7, Sugar 10.7, Protein 2.3

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