Feb 11, 2011

Lovely Lemony Cupcakes with ♥

Inspired by the soon-to-be Valentine's day I made these sweet mini lemon cupcakes last weekend for the girls for the swap party, each one topped off with vegan icing and a candy sugar heart!

Here's the recipe ...
Lemon Cupcakes
Original recipe from Vegan Cupcakes Take Over the World, p. 95

1/3 cup canola oil
3/4 cup organic cane sugar
1/4 cup soy yogurt
1/3 cup almond milk
1/4 fresh lemon juice
1 tbsp finely grated lemon zest
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt

1. Preheat oven to 350F.  Line a 24 mini muffin tin with cupcake liners or spray with non-stick spray if no using liners

2. In a large bowl, mix together the dry ingredients - flour, baking powder, baking soda and salt - until just combined.

3. In another large bowl mix the oil and sugar together until fluffy.  Add the soy yogurt and almond milk, mixing well.

4. Add the lemon juice, lemon zest and vanilla extract to the wet ingredients and mix well.

5. Add the dry ingredients to the wet ingredients mixing together until just well mixed.

6. Optional: add macadamia nuts or chocolate chips.

7.  Fill mini liners just about over half full - I like to use a piping bag to fill them because it's easier and faster.

8.  Bake at 350F for about 10-12 minutes or until lightly golden in colour or a toothpick inserted comes out clean.

9. Allow to cool for at least 25-30 minutes before icing.

For the decoration ...

I tinted white vegan icing yellow and using a large star-point tip and piping bag I topped off each cupcake with a swirl and one white or read sugar candy heart.

Happy Valentine's Day !


  1. I'm so in love with that book. They have the best frosting recipes I've ever found! The cupcakes look beautiful. :) Happy Valentines Day!