Creamy Lemon Cupcakes for Constantine
In celebration of Spring and the birth of my sister’s second beautiful child, I wanted to share this recipe I made especially for her first baby shower. Enjoy!
Before you Start
Preheat oven to 350 degrees Fahrenheit and line cupcake pans with cupcake liners
Ingredients
Batter
0.5 cups of vegan butter
1 cup of sugar
0.25 cup of lemon juice
0.5 tbs vanilla extract
2 tsp apple cider vinegar
1 cup of milk
2 cups of flour
2 tsp of baking powder
0.5 tsp of baking soda
0.5 tsp salt
Frosting
1 cup of refined coconut oil
2 tsp ground soy lecithin
4 tbs west soy
4 cups of powdered sugar
2 tbs canola oil
0.5 inch strip of Vanilla bean
1 packed tbs of lemon zest
Preparation
In a medium-large bowl mix flour, baking powder, baking soda, and salt.
Cream butter and sugar on the highest speed for 6 minutes in a stand mixer (or by hand).
In a measuring cup or small bowl, whisk the rest of the wet batter ingredients. Add to the creamed sugar and mix until just combined. The mixture will be lumpy and curdled.
Gently mix or stir in the dry mixture until combined. Some small lumps will remain but make sure there aren't many large ones.
Using an ice cream scoop, fill lined cupcake tins with batter, about three-quarters full.
Immediately put the cupcakes in the oven and bake for 25 minutes, or until golden on the edges.
While the cupcakes are in the oven, add all the frosting ingredients except the powdered sugar to a bowl and mix on a high speed until the lecithin is fully incorporated. If you are using a power-mixer, when you add a cup of powdered sugar make sure to incorporate it with your mixer off first to avoid a cloud of sugar dust. Keep mixing and adding the sugar until you have a thick, clump-less frosting. If your powdered sugar has a lot of clumps in it to begin with, you might consider sifting it into the bowl.
When you remove the cupcakes from the oven let them cool COMPLETELY before frosting.
GF Substitutions:
I have a cousin with Celiac so I made a few gluten free cupcakes. Instead of butter, I used canola oil and King Arthur GF All-Purpose Flour. I'm not a gluten-free baker but she said they tasted delicious!
Annalise