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Lemon Poppyseed Cupcakes with a Lemon Drizzle

Lemon Poppyseed Cupcakes with a Lemon Drizzle

Ingredients

  • 1 ½ cups cake flour
  • ½ cup plant milk
  • 2 tsp fresh lemon juice
  • 2 “eggs” using Orgran egg replacer
  • 1 Tbsp olive oil
  • 1 Tbsp lemon zest
  • 1 Tbsp poppy seeds
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup sugar
  • Pinch of salt

For the drizzle

  • ½ cup icing sugar
  • 2 tsp lemon juice
  • 2-3 tsp lemon zest

Method

  1. Preheat the oven to 180 degrees Celsius and place cupcake liners in a pan
  2. Combine the lemon juice and plant milk and set aside so that it can curdle
  3. In a large bowl combine the “egg”, olive oil, sugar and lemon zest then add the milk mixture
  4. Add all the dry ingredients to the bowl of wet ingredients
  5. Mix until just combined (do not over mix)
  6. Allow to sit for 10-15 minutes
  7. After resting pour mixture into cupcake holders and place in the oven and bake for 15-20 minutes
  8. Once baked remove the cupcakes from the oven and allow to cool on cooling rack
  9. When the cupcakes are cooled, spoon the drizzle over and top with some lemon zest and poppy seeds

Credit: @abiteofvegan_

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