The cake batter for these cupcakes is made using my go-to sponge cake recipe: it requires just a handful of simple ingredients, one bowl, and is easily customisable. You can use any type of oil, any type of liquid sweetener, and any type of plant-based milk. It’s honestly undetectably vegan and gluten-free, and is refined sugar free and relatively healthy too.
The batter is enhanced by zippy lemon juice and zest, as well as a generous amount of blueberries. The recipe calls for fresh blueberries, but frozen blueberries work well too.
For the frosting, you can use a cashew-based buttercream, but my favourite choice for these cupcakes is a vegan “cream cheese” frosting.
My fool-proof vegan cream cheese frosting is made using coconut whipped cream, tart and tangy lemon juice and maple syrup for sweetness.
This frosting recipe yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a more generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting that I’ve listed in the recipe.
The batter is enhanced by zippy lemon juice and zest, as well as a generous amount of blueberries. The recipe calls for fresh blueberries, but frozen blueberries work well too.
For the frosting, you can use a cashew-based buttercream, but my favourite choice for these cupcakes is a vegan “cream cheese” frosting.
My fool-proof vegan cream cheese frosting is made using coconut whipped cream, tart and tangy lemon juice and maple syrup for sweetness.
This frosting recipe yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a more generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting that I’ve listed in the recipe.
Please See Other Recipes
Ingredients
- For the cupcakes:
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- Juice of 1 lemon
- Zest of 1 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds* (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g (1 cup) fresh blueberries
- For the frosting**:
- 400 g (14oz) tin of full-fat coconut milk***
- Juice of 1/2 lemon
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- To decorate (optional):
- Lemon wedges
- Fresh blueberries
Instructions
- For the cupcakes:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- ...........................
FOR full recipes please see : www.rhiansrecipes.com
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