FOR THE DOUGH
|
1 package |
|
|
2 |
eggs/flax egg (see package for instructions) |
|
1/3 cup |
|
|
2/3 cup |
milk or oat milk |
|
3 cases |
lemon zest |
|
2 cases |
lemon juice |
|
2 cases |
poppy seeds |
1. Preheat the oven to 350 F..
2. Prepare a plate with individual cupcake molds.
3. Beat together for 5 minutes at medium speed all the ingredients except the zest.
4. Stir in lemon zest.
5. Pour halfway into cupcake tins and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE BUTTERCREAM
|
1 cup |
butter or vegan butter |
|
1 cup |
dietary fat or vegan equivalent |
|
6 cups |
icing sugar |
|
1 case |
pure vanilla extract |
|
1 pinch |
salt |
|
2 cases |
milk or oat milk |
|
|
1. Beat butter and shortening together on medium-high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.
4. Form a paste with the red food coloring and 1 teaspoon of water and add to the frosting. Beat until desired color is reached.
5. Frost the cupcakes as desired (you can freeze the remaining frosting for another time)
Good tasting
Recipe courtesy of Lulubelle & Co
* For my part, I always use a good olive oil in my cakes, for its contribution to health. For this recipe, for an even more pronounced lime taste, I chose theLemon infused olive oil of Olives and Delicacies.