Vegan Lemon Cupcakes

Ingredients

• 250 g Self raising flour
• 150 g Caster sugar
• 1 tsp Baking powder
• 2 Lemons (zest only)
• 225 ml Dairy free milk (I used oat milk)
• 75 ml Vegetable oil
• 1 tsp Cider vinegar
• 200 g Dairy free butter (I used Flora Plant unsalted, softened)
• 400 g Icing sugar
• 2 tsp Lemon extract
• 1-2 tbsp Dairy free milk (I used oat milk)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and line a 12 hole cupcake tin with cupcake cases

2. 2

   In a mixing bowl, stir together the caster sugar, self raising flour, baking powder and lemon zest

3. 3

   In another mixing bowl, or a large jug, whisk together the vegetable oil, milk and cider vinegar

4. 4

   Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth

5. 5

   Divide the mixture between the 12 cupcake cases. I find it easier to put the mixture into a jug or piping bag to do this as it's quite a wet batter

6. 6

   Bake them for 20-25 minutes or until they are risen and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely on a cooling rack

7. 7

   Make the buttercream by mixing the dairy free spread on it's own for a few minutes. Then add the icing sugar, dairy free milk and lemon extract, and mix until smooth. You can do this by hand or for best results use an electric mixer. If the buttercream is too stiff, you can add more dairy free milk

8. 8

   Spread or pipe the buttercream on top of the cupcakes, and decorate with lemon zest

9. 9

   Store in an airtight container in a cool place and eat within 3 days