‘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)
- 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.