Vegan Lemon Cupcakes
Prepared with
Ingredients
For the base
- 4.38fl. oz non dairy milk
- 1 tsp apple cider vinegar
- 2.1fl. oz olive oil
- 3.5oz caster sugar
- 3.36oz gluten free self raising flour
- 1 tsp baking powder
- 1.75oz oat flour
- 1 zest from lemon
For the frosting
- 4.2oz icing sugar
- 3.92oz vegan stick butter
- 1/4 tsp blue spirulina
- 1/2 tsp pink pitaya powder
Instructions
Step 1
Preheat your oven to 180c and line a cupcake tray with cases.
Step 2
Combine the non-dairy milk and cider vinegar, then set aside and allow to thicken.
Step 3
In your Ninja food processor, add in all of your dry ingredients and pulse to combine.
Step 4
Pour in the oil, milk mixture and lemon zest and blend for a few seconds to create a smooth batter.
Step 5
Transfer this into your cupcake cases (makes around 6 cupcakes) and bake in the oven for 25 minutes or until cooked through.
Step 6
Whilst allowing your cupcakes to cool, use an electric mixer to cream the butter until light and fluffy.
Step 7
Gradually add in the sugar and powders whilst mixing until fully combined.
Step 8
Once cooled, pipe the butter cream into each of your cakes and decorate.