Vegan lemon diva, cupcakes.

100 g Nuttelex (dairy-free butter)
3/4 cup caster sugar
1/2 tsp vanilla extract
The Zest of two lemons
2 tbs of organ egg replacer, mixed with 2tbs of water
1 1/3 cups self-raising flour
1/2 cup of soy milk

125 g nuttelex butter
2 cups of icing sugar
11/2 tbs lemon juice

Pre heat oven to 180°, line a 12 hole muffin pan with paper cases.
Beat the butter, sugar and vanilla extract until light and creamy. Mix in lemon zest.

Mix the egg replacer with the water it will be foamy, continue beating mixture and add egg replacer.

Gently fold though the flour and soy milk, in two alternate bathers. Divide the mixture into paper cases and cook for 20 to 25 minutes or until springy when touched.

Allow cakes to cool.

To make the icing, beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly, add lemon juice. Ice onto cooled cakes.

These cakes are so, so, so, good. No one will have any idea they are vegan.

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