Usually I think
That desserts should have chocolate
But just try this one
Vegan Filled Lemon Cupcakes with (vegan) Lemon Buttercream
(makes 12, adapted from here)
For the cupcakes:
Ingredients:
- juice of 1 lemon + milk of your choice to make 1 c (I used unsweetened almond), it will curdle
- zest of 1 lemon
- 1 1/4 c flour
- 2 T cornstarch
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/3 c canola oil
- 3/4 c sugar
Instructions:
- Stir together dry ingredients and then stir in wet. Mix until just combined.
- Line 12 muffin cups with muffin papers and divide the batter between them.
- Bake for 20-25 minutes, or until tops are firm. Cool completely and use a sharp knife to core out a small rectangle (I just took out about 1 t total from each one) from each cupcake -- you don't need to core all the way to the bottom.
For the lemon curd:
Ingredients:
- 1/2 c sugar
- 1/4 c water
- 4 T cornstarch
- zest and juice of 1 lemon
- 1 t vegan margarine (I used Earth Balance for this and the frosting)
Instructions:
- Combine and then boil sugar, water, and cornstarch for about 3 minutes, not stirring.
- Remove from heat and stir in remaining ingredients. Cover and chill.
- After it's cold, stir in up to a few T more cornstarch, flour, or a combo, if you want to thicken it more (I did).
- Pour into the holes that you made in the cupcakes and chill if not frosting and serving immediately.
For the frosting:
Ingredients:
- zest and juice of 1 lemon
- 200 g vegan margarine (about 2 of the small size Earth Balance sticks), room temp
- 3-6 c powdered sugar
- 2 t vanilla
Instructions:
- Mix everything with an electric mixer until fluffy. Start with 3-4 c sugar and add more if it tastes too buttery. Chill if not frosting immediately.
- After you frost, zest a final lemon over the cupcakes. Store in the fridge or room temp if you're eating them in a day or so.
Enjoy,
Tofu
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