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 despite this they are so light and fluffy. The top has a light crunch which is surprisingly yummy.
- Serves:12 cupcakes
1 cup almond milk
1 tbsp. apple cider vinegar/lemon juice
1 tsp vanilla extract
Zest of 2 lemons
1 ½ cups plain flour
1 cup caster sugar
1tsp bicarbonate of soda
1 ½ tsp baking powder
½ cup vegan butter of choice
1 tbsp. poppy seeds
300g vegan cream cheese I like nush foods
200g coconut yogurt
1 tsp vanilla
½ cup icing sieved
Zest and Juice of 1 lemon
1 lemon sliced as thin as possible ideally with a mandolin to garnish
1 tsp poppy seeds plus some extra to sprinkle on to finish
Pre heat the oven to 175°C
Line a 12 whole muffin tin with muffin cases.
In a bowl combine the milk, apple cider vinegar/lemon juiced and set aside.
In a free standing or hand held mixer cream the vegan butter and sugar till light and fluffy.
Sieve in the flour, baking powder and bicarb in stages, alternating between the milk, beating continuously until it’s all combined.
Finally fold through the lemon zest and poppy seeds.
Fill the muffin cases ¾ full and bake for 25-30minutes until lightly golden and a skewer comes out clean.
Remove from the oven and allow to cool completely.
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 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.
Once the cupcakes are completely cool, ice as you wish and sprinkle with some extra poppy seeds and a slice of lemon.