This vegan recipe is a tweak on a cake I made about 5 years ago. I made these as cupcakes with regular sugar in order to get a nicer coloured cupcake.
This was the original recipe
Lemon coconut buttercake
Here is the tweaked recipe. Also, I used a bit of self raising flour, because I ran out of plain flour.
Lemon Cupcakes
Ingredients
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230 gms self raising flour
150 gms caster sugar
4 gms grated lemon rind (this is about half the rind of a medium to small lemon)
60 gms sunflower oil
20 gms white vinegar
250 gms soy milk
1/8 tsp vanilla powder or 1 tsp vanilla essence
Method
- Prepare a 12 hole cupcake tray with cupcake cases, and set aside.
- Preheat oven to 180 degrees celcius.
- In a bowl mix together the dry ingredients, wisk and set aside.
- In a glass jar, mix together the wet ingredients, whisk.
- Pour wet ingredients into the dry and gently whisk together until combined.
- Divide the mix into the 12 cupcake cases, and bake for 25 minutes or until done when tested with a wooden toothpick.
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The lemon icing really needs a lot more work, so I won't post it just yet. But it's coming :)
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