(VEGAN SHH) LEMON VANILLA CUPCAKES WITH LEMON BUTTERCREAM FROSTING

APP, ENTREE, SIDE DISH, DESSERT?
Dessert (is this the first dessert I’ve ever posted?)
RELATED DISHES
FEEDS HOW MANY?
12 cupcakes
TIME COMMITMENT?
1 hour (with cooling time)
FAST, WEEKNIGHT, WEEKEND?
Weeknight, weekend
STAIRMETER?
EQUIPMENT NEEDED?
Stand mixer, I don’t have one, but you have to be ok with creaming butter and sugar by hand
WHO I MADE IT FOR?
I don’t know why I decided to bake these. I never bake. I made these for a journal club that I started at work. Moving past that really dorky fact, I love these! I added shredded coconut to some and sprinkles to the others.

INGREDIENTS
For the cupcakes
Almond milk (1 1/4 cups)
Lemon juice (1 tablespoon)
Flour (1 1/2 cups)
Baking powder (1 1/2 teaspoons)
Salt (1/4 teaspoon)
Cane sugar (3/4 cup)
Vegan shortening (1/2 cup/8 tablespoons)
Vanilla extract (2 teaspoons)
Lemon zest (1 tablespoon)
For the frosting

Vegan shortening (1/2 cup/8 tablespoons)
Vanilla extract (2 teaspoons)
Lemon zest (1 tablespoon)
Lemon juice (1.5 tablespoons)
Confectioner’s sugar (2 cups)
Salt (pinch)
Shredded coconut (optional)
Sprinkles (optional)

DIRECTIONS

  1. Preheat oven to 350° F.
  2. Combine almond milk and lemon juice and whisk until frothing. Set aisde.
  3. Combine flour, baking powder and salt. Set aside.
  4. Cream sugar and vegan shortening. Add vanilla extract and lemon zest and beat for another minute until well combined. Add 1/3rd of flour mixture and beat until well combined. Add half of milk mixture, beat until well combined. Add 1/3rd of flour mixture, beat. Add last half of milk mixture, beat. Add last third of flour mixture, beat until batter is smooth.
  5. Scoop batter into cupcake liners until each liner is about 2/3rd full. Bake for 20 to 24 mins. Transfer to cooling rack.
  6. Make the frosting–cream the vegan shortening, vanilla extract and lemon zest. Add lemon juice and mix to incorporate. One cup at a time, add the confectioner’s sugar and mix to incorporate. Add salt.
  7. Once cupcakes have cooled, frost each cupcake. Dip in sprinkles or shredded coconut to finish.

BOTTOM LINE: They’re not healthy, but they’re vegan? Does that count?

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