Gluten Free & Vegan Lemon Cupcakes
For the cupcakes
40g cornflour
220g organic cane sugar
250ml almond milk
60ml lemon juice
Zest of 1 lemon
180ml vegetable oil
1 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
¼ tsp salt
For the lemon buttercream
115g vegan butter
480g icing sugar
2 tsp lemon extract
2-3 tbsp lemon juice
Strawberries, sliced, for topping
Fresh mint leaves, for topping
- Preheat the oven to 200/180C fan and line a muffin tray with 12 cupcake cases.
- In a bowl, mix the lemon juice, apple cider vinegar, and almond milk and set aside to curdle.
- In another large bowl, mix together the brown rice flour, sugar, cornflour, baking powder, baking soda, and salt.
- Add the almond milk mixture and vegetable oil to the dry mixture and mix together with a wooden spoon until smooth.
- Pour the mixture into the prepared cupcake cases. Fill almost to the top of the cases but leave a little space for them to rise in the oven.
- Place in the oven and bake for 25 mins or until the top is slightly golden and an inserted toothpick comes out clean.
- While the muffins are in the oven, prepare the buttercream! Add vegan butter, icing sugar, lemon extract and lemon juice to a mixing bowl.
- Using an electric whisk or stand mixer, start mixing at slow speed, gradually increase speed until the frosting is thick and smooth. Spoon the icing into a piping bag.
- Take the muffins out of the oven and place them on a cooling rack for 10-15 minutes. Once they’ve cooled completely, pipe the icing onto the top of each cupcake.
- Top each cake with a sliced strawberry and sprig of fresh mint. These cupcakes are sweet, light and easy to make – perfect as a gluten free treat for spring!