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.