Vegan and very addictive cupcakes
I'm not a fan of diets. I'm not a fan of using terms like "flexitarian" or telling people what they should or shouldn't eat. What I do love, however, is trying new things and encouraging others to do so as well. This year I wanted to bake cupcakes for my 33rd birthday. And I wanted them to be vegan. What I keep having to remind myself of is that vegan isn't always equivalent to healthy. Which struck me again, when reading the recipe I quickly had Googled. But here's the deal: I believe in getting to know your body and treating yourself every now and then. I also believe that a varied diet and everything with moderation will keep you pretty happy.
I must already now warn you that these little things are delicious. Alison has put together a killer recipe, that I've adjusted slightly. Please don't eat them all at once, and share.
LEMON CUPCAKES (BATCH OF 12)
For the cupcakes you'll need
- 220 g all purpose flour
- 150 g sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 220 ml non-dairy milk (I used oat milk as well as rice milk, both works well)
- 80 ml olive oil (or other vegetable oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla sugar
- 2 tbsp freshly grated lemon zest (one medium sized lemon will give you about 3 tbsp)
For the frosting you'll need
- 325 g powdered sugar
- 70 g vegan butter or margarine
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
Preheat the oven to 175° (hot air oven). Sift the flour into a mixing bowl and add the rest of the dry ingredients for the cupcakes. Whisk to mix properly before adding the wet ingredients. Whisk until smooth. Pour the mix into cupcake liners, making sure you only fill them to half or slightly above. Bake in the middle of the oven for 17-20 minutes, until they've got a nice color or until a toothpick inserted into the center comes out clean. In the meantime, mix the powdered sugar with butter, lemon juice and lemon zest. If the mix is too dry, add small amounts of cold water and continue mixing until you've reached the right consistency. Don't add too much water too quickly, as the mix will get too soft before you even know it (talking from experience). When the cupcakes have cooled off, pipe the frosting on them. Enjoy immediately or up to a couple of days after, if stored in a cool place they will still be moist and yummy.