Prep: 20 mins – Cook: 25 mins – Total: 45 mins
Ingredients
For the Base:
- 240 ml / 1 cup unsweetened dairy-free milk
- Juice and zest from 1/2 medium lemon (save other half for frosting)
- 150 g / 5 ¼ oz self-raising flour*
- 2 tbsp cornstarch
- 80 ml / 1/3 cup sunflower oil
- 150 g / 5 ¼ oz caster sugar
- 1 tsp vanilla extract
For the Icing:
- 150 g / 5 ¼ oz dairy-free butter
- 280 g / 9 ¾ oz confectioner’s sugar
- Juice and zest of 1/2 lemon
- Vegan-friendly jelly beans
Instructions
- Preheat the oven to 180°C / 350°F and line a cupcake tray with eight liners.
- Mix the almond milk, lemon juice and zest together in a jug to “curdle” slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.
- Add the oil, sugar and vanilla to the almond milk. Then mix the wet ingredients into the dry and whisk until smooth.
- Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you’re dividing up your mix use a ¼ measuring cup to scoop the batter into the cases. This way, you know you’re getting the same amount for each cupcake plus it helps to avoid any drips!
- Leave to cool completely before decorating.
- Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.
- Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.
- Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!
This delicious recipe and photos were created by WallflowerKitchen.com, we simply shared it. Please check them out for more great ideas!
Cooking With Alfred 