St Clement’s Cupcakes

‘Oranges and lemons say the bells of St Clement’s’

Here are the zingy, zesty cupcakes I made so Big S could have one to take to the party last weekend. They’re light, very zesty and with bundles of citrus flavour. Topped with a lemon buttercream they would certainly appeal to any citrus fan! Maybe they would have been more fitting if it had been a warm, sunny spring day – oh well, maybe they added some sunshine to a wet, cold and windy weekend!

This recipe is an adaptation of the basic cupcake in Vegan Cupcakes Take Over The World – seriously, that book can’t be beaten for vegan baking!

St Clement’s Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 1 1/4 cups plain flour
  • 1 tbsp cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/3 cup sunflower oil
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp orange extract
  • zest of 2 lemons

– Preheat the oven to 180 degrees centigrade/Gas Mark 4

– Line a muffin tin with paper cases

– Add the lemon juice to the oat milk and set aside

– Whisk together the oat milk mixture, oil, sugar, vanilla, zest and orange extract.

– Sift in the flours, baking powder, bicarb and salt.

– Stir until fairly smooth.

– 2/3rds fill cupcake cases and bake for approx. 20 minutes until a knife comes out clean.

– Cool on a wire rack.

– Top with lemon buttercream (recipe to follow), or a water icing made with lemon juice instead of water.

– Decorate with lemon zest.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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