About
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.
Tags
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natalie p. published her project Lemon And Poppy Seed Cupcakes, With 'cream Cheese' Frosting
14 Apr 09:00
You Will Need
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Step 1
Pre heat the oven to 175°C
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Step 2
Line a 12 whole muffin tin with muffin cases.
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Step 3
In a bowl combine the milk, apple cider vinegar/lemon juiced and set aside.
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Step 4
In a free standing or hand held mixer cream the vegan butter and sugar till light and fluffy.
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Step 5
Sieve in the flour, baking powder and bicarb in stages, alternating between the milk, beating continuously until it’s all combined.
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Step 6
Finally fold through the lemon zest and poppy seeds.
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Step 7
Fill the muffin cases ¾ full and bake for 25-30minutes until lightly golden and a skewer comes out clean.
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Step 8
Remove from the oven and allow to cool completely.
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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.
