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Cost
$ $ $ $ $
Difficulty
• • • •
Time
1h00
Serves
12

Lemon and Poppy seed Cupcakes
These didn’t turn out how I imagined but that is not a bad thing, they are delicious. For a start I used Trex instead of vegan butter which made them extra light a fluffy. I only used that as I didn’t have enough of my usual vegan butter. They also didn’t rise as much as I had hoped either but are so light and fluffy. The top has a light crunch which is surprisingly yummy.

Posted by natalie p. Published See natalie p.'s 7 projects »
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  • Step 1

    Pre heat the oven to 175°C

  • Step 2

    Line a 12 whole muffin tin with muffin cases.

  • Step 3

    In a bowl combine the milk, apple cider vinegar/lemon juiced and set aside.

  • Step 4

    In a free standing or hand held mixer cream the vegan butter and sugar till light and fluffy.

  • Step 5

    Sieve in the flour, baking powder and bicarb in stages, alternating between the milk, beating continuously until it’s all combined.

  • Step 6

    Finally fold through the lemon zest and poppy seeds.

  • Step 7

    Fill the muffin cases ¾ full and bake for 25-30minutes until lightly golden and a skewer comes out clean.

  • Step 8

    Remove from the oven and allow to cool completely.

  • Step 9

    Place the cream cheese, coconut yogurt, vanilla extract and lemon juice in the bowl of a free standing mixer, and whisk until smooth, add in the icing sugar and zest and continue whisking for a minute or two. Finally fold through the poppy seeds. When its ready place e in the fridge to firm up whilst the cupcakes are cooling.
    I placed mine in an icing bag before I put it in the fridge, but you can easily frost by hand.

  • Step 10

    Once the cupcakes are completely cool, ice as you wish and sprinkle with some extra poppy seeds and a slice of lemon.

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