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Lemon Drizzle Cupcakes [Vegan, Gluten-Free]

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These beautiful cupcakes are surprisingly quick and easy to make. They use a simple white cake as a base that is augmented with a liberal amount of lemon juice and zest and then topped with a velvety buttercream frosting. They look like a fresh, sunny, spring day and they taste even better.

Lemon Drizzle Cupcakes [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Serves

10

Cook Time

30

Ingredients

  • 7 ounces caster sugar
  • 2 1/5 cups self-raising flour
  • 1 teaspoon of baking powder
  • 1 lemon, zested and juiced
  • 2/3 cup water
  • .42 cups olive oil
  • Vegan buttercream frosting

Preparation

  1. Preheat your oven to 375°F and line a cupcake tin with liners.
  2. In a large mixing bowl, combine the sugar, flour, baking powder, and lemon zest.
  3. Slowly add the lemon juice, water, and oil. Mix this until everything is fully combined and smooth.
  4. Fill each cupcake case with batter, about 3/4 full.
  5. Bake them for 20-25 minutes. You will know they are done when you put a knife or skewer in and it comes out clean.
    Once baked, place the cupcakes onto a cooling rack and allow them to cool fully.
  6. Whilst the cakes cool, prepare the frosting.

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AUTHOR & RECIPE DETAILS


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Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!


 

 

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