Vegan Lemon Cupcakes
User Reviews
4.7
27 reviews
Excellent
Vegan Lemon Cupcakes
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Soft and fluffy zingy lemon cupcakes with dairy-free lemon buttercream on top.
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Ingredients
- 280 ml soy milk
- 1 Teaspoons lemon juice
- 230 g self-raising flour
- 180 g caster/superfine sugar
- ½ Teaspoon baking soda
- 6 Tablespoons vegetable oil
- Zest of 2 Lemons
For the lemon buttercream frosting:
- 150 g vegan margarine
- 2 Teaspoons lemon extract
- 500 g Icing/sugar
Instructions
For the lemon buttercream frosting:
Notes
- Store in an airtight container in a cool, dry place for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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