Cupcakes au citron et graines de pavot Sans Gluten


1 package

Lulubelle Vanilla Cake Mix


eggs/flax egg (see package for instructions)

1/3 cup

vegetable oil*

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.



1 cup

butter or vegan butter

1 cup

dietary fat or vegan equivalent

6 cups

icing sugar

1 case

pure vanilla extract

1 pinch


2 cases

milk or oat milk


Lulubelle red food coloring


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.


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