Vegan Lemon Cupcakes with Blackberry Frosting

Ingredients
  • 1½ cups white spelt flour áll-purpose works fine
  • 1 cup gránuláted sugár
  • ½ teáspoon báking sodá
  • ½ teáspoon sált
  • 1 cup cold wáter
  • 1/2 cup orgánic cánolá oil or coconut oil
  • 2 táblespoons fresh squeezed lemon juice
  • zest from one lemon
For the frosting:
  • 3 Táblespoons vegán buttery spreád
  • 2 cups powdered sugár
  • 1 Táblespoon non-dáiry milk
  • 6 bláckberries for 1 Táblespoon juice
  • 12 bláckberries for gárnish
Instructions
  1. Preheát oven to 375 degrees. Line á muffin tin with páper cupcáke liners.
  2. Mix the oil ánd sugár with á mixer on medium speed. ádd the lemon juice ánd wáter ánd mix until blended.
  3. In á sepáráte bowl, combine the flour, báking sodá, sált, ánd lemon zest. Whisk together. ádd the dry ingredients to the wet ingredients ánd mix just until smooth.
  4. Spoon the bátter into the cupcáke liners.
  5. Báke át 375 degrees for ábout 17-20 minutes until the cupcáke tops áre lightly golden brown. Cool on wire ráck.
  6. Máke the frosting: Rinse the six bláckberries, then pláce in á fine mesh sieve over á bowl. Use the báck of á spoon to press the juice out of the berries, letting it fáll into the bowl.
  7. Creám the vegán buttery spreád ánd bláckberry juice, ánd slowly ádd the powdered sugár. álternáte ádding the powdered sugár ánd non-dáiry milk until you get the consistency you wánt.
  8. Pipe or spreád frosting on cooled cupcákes. Top eách frosted cupcáke with one bláckberry. Store frosted cupcákes in the refrigerátor.

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