Updated: Mar 31
Good evening world!
Are you ready for a fluffy, sweet and zingy treat to brighten up your day?
I THOUGHT SO.
As we are faced with testing times, and the world slowly goes mad (who else is already experiencing self-isolation anxiety?!) these lemon drizzle cupcakes are the perfect distraction.
It is so important that we stay positive, and cherish the simple things in life. One thing this whole fiasco is teaching me is to never waste a moment - never again! I have finally started to appreciate the little things in life, and believe it or not, to stop worrying so much. We don not have complete control over many aspects of life and do you know what? That's okay.
I am your typical grade A worrier. Small things, big things, things that don't even affect me - and I'm worrying about them. Which is, to put it plainly, STUPID! I'm incredibly lucky to have the sanest and most chill boyfriend going. And his attitude to life has definitely rubbed off on me - FINALLY!
Don't get me wrong, I still have my moments, but things like these little lemony, zesty, scrumptious cupcakes make life s little easier and also sweeter!
So, without further a do, grab your aprons, get your whisks at the ready and lets bake our own little piece of heaven!
195g self-raising flour
2 tsp baking powder
1/4 tsp salt
110g extra-virgin olive oil
235ml soy milk (or almond milk)
150g white sugar
1 tsp vanilla extract
3 tsp scillian lemon extract
Zest of 1/2 lemon
450g Powdered Sugar
45g Vegan Butter
4 Tbsp Fresh Lemon Juice
1 tsp Vanilla Extract
Preheat the oven to 190 degrees celsius
Line a 15 cup muffin tin with cupcake liners, and place to one side
In a medium-sized mixing bowl, sift the flour, baking soda, and salt.
In another large mixing bowl, whisk together the olive oil, soy milk (or almond milk, if using), sugar, vanilla extract, lemon extract, and lemon zest.
Add the dry ingredients to the wet, whisk until just combined but make sure not to whisk as it will leave your cake too dense (and we don't want that!)
Fill each cupcake liner about 3/4 full.
Now these bad boys are ready to go into the oven! Bake until a toothpick inserted into the centre of the cupcakes comes out clean (about 18 to 20 minutes).
Now for the icing!
Add the icing sugar into a mixing bowl along with the vegan butter, lemon juice and vanilla extract.
Using an electric mixer on low speed mix together, gradually increasing speed. Add a splash of water as you mix.
It should be thick (but not too thick) so that when you spread it on a cake it sets and doesn’t run. If it’s still too thick, add more lemon juice, a drop at a time until it reaches the right consistency.
If it’s not thick enough, then add a little more icing sugar.
Once the cakes are cool, scoop your icing into an icing back, twist the end, cut the tip on an angle and ice the cupcakes cake from the outside in!
Time to tuck in! If the smell in your kitchen doesn't make your mouth water with delight, then the taste of these fluffy, sweet and tangy cupcakes will.
The only problem you will face is trying not eating every. single. one. (Yes, yes I did this...)