AN EASY DELICIOUS HOME BAKED LEMON DRIZZLE CUPCAKE
Love lemon drizzle, ever wanted to make lemon drizzle cupcakes?? Below is a plant based recipe
Ingredients:
For the cupcakes:
- 200g (1 1/2 cups) self-raising flour
- 150g (3/4 cup) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Zest of 2 unwaxed lemons
- 80ml (1/3 cup) vegetable oil (such as sunflower
- 240ml (1 cup) unsweetened almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the lemon drizzle:
- Juice of 2 lemons
- 100g (1/2 cup) icing sugar (powdered sugar)
Instructions:
- Preparation:
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
- Making the cupcakes:
- In a small bowl or measuring jug, mix together the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and activate.
- In a large mixing bowl, whisk together the self-raising flour, granulated sugar, baking powder, baking soda, and lemon zest.
- Add the vegetable oil, almond milk mixture, and vanilla extract to the dry ingredients. Stir until just combined and smooth. Do not overmix.
- Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the lemon drizzle:
- In a small bowl, mix together the lemon juice and icing sugar until smooth.
- Once the cupcakes are baked, leave them in the tin for 5 minutes, then transfer them to a wire rack.
- While the cupcakes are still warm, prick the tops with a fork or skewer and spoon the lemon drizzle evenly over each cupcake. Allow the drizzle to soak in and the cupcakes to cool completely.
- Serve and enjoy your vegan Lemon Drizzle Cupcakes!
These cupcakes are light, fluffy, and bursting with lemony flavor, perfect for any occasion or as a treat with tea or coffee.
