Lemon olive oil cupcakes
A Christmas gift from my home to yours
I have been making these lemon cupcakes for orders recently and a lot of you went and purchased The Vegan Home Baker just for these delicious cupcakes. Unfortunately, I wrote this recipe after this book was released so I thought i’d gift them to you all as a thank you for your continued support.
Lemon Cupcake Recipe:
Makes: 12 cupcakes
Time: 30minutes
Cupcake Ingredients:
250g - 2 cups plain flour
220g - 1 cup caster sugar
6g - 1 tsp baking soda (also known as bicarb soda)
375ml - 1 1/2 cups soy milk (or another plant-based milk like almond)
60ml - 1/4 cup Olive Oil (use a good quality extra virgin olive oil for a bolder flavour)
1 tbsp of Zest (around 1 medium/large lemon)
80ml - 1/3 cup lemon juice (around 2 medium/large lemons)
Pinch of salt
Silky Lemon Buttercream
65g - 1/4 cup vegan butter (I use nuttelex)
1 tsp lemon zest (around 1/2 small/medium lemon)
15-30ml - 1-2 tbsp lemon juice (juice of 1 lemon)
190g - 1 1/2 cups icing sugar (1/2 cup more if you want a thicker buttercream, this recipe is a soft buttercream)
Method:
Preheat the oven to 180 degrees Celsius conventional or 160 degrees Celsius fan forced and line a cupcake tray with 12 cupcake liners.
In a large mixing bowl add your sifted flour, caster sugar, bicarb soda and mix. (If you don’t have a flour sifter, whisk the ingredients together to remove any lumps).
Create a well in the centre and add the plant based milk, olive oil, lemon zest, lemon juice and salt. Whisk until combined.
With a ladle or a spoon, scoop your cupcake batter into each cupcake tin, make sure it’s evenly spread between all of them. (Make sure you don’t go over the line of your muffin tin).
When the oven has reached the correct temperature add the cupcakes into the oven to bake for 16-18 minutes.
How to test if the cupcakes are ready: Touch the top of the cupcake, if it bounced back its ready. Or you can use the skewer test. Place the skewer into the centre of the cupcake, if it comes out clean, it’s ready.
Remove the cupcakes from the oven and let them cool in the tray.
Start on your icing whilst they are cooling.
In a large mixing bowl add the vegan butter, lemon zest and lemon juice. With an electric beater or a paddle on a stand mixer cream the butter and lemon together until pale and creamy.
Tip: You can get a cheap electric beater for around $20 if you don’t have a mixer with a paddle.
Slowly add the icing sugar into the mixing bowl. Don’t worry if the mixture looks dry, it will slowly come together in time - just continue to mix until is becomes a creamy buttercream.
Tip: This buttercream is very soft and best enjoyed after icing. If this is for a part or an event, add more icing sugar to stabilise the buttercream. Also make sure your cupcakes are FULLY cooled before icing.
Either scoop the buttercream onto the cooled cupcake or add it into a piping bag with your preferred piping tip and ice the cupcakes.
Add an edible flower, fruit or dried citrus to the top to decorate.
These cupcakes with keep in the fridge for 4 days in an airtight container. These can be kept at room temperature but not if the weather is warm.
I hope you all have a beautiful Festive Season.
For more recipes check out my cookbook - The Vegan Home Baker
Read the 5 star reviews on The Vegan Home Baker
