The perfect topping for St Clement’s cupcakes, or possibly gingerbread – hmm, going to have to try that combo!
Zingy Lemon Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Inspired by a recipe in Vegan Cupcake Take Over the World
enough for a batch of cupcakes
- 1/3 cup dairy-free spread
- 2 tbsps vegetable fat
- 2 cups icing sugar
- 2 tbsps lemon juice
– Whisk together the spread and fat. Gradually whisk in the icing sugar, accompanied each time with a splash of lemon juice.
– Once all the ingredients are combined, whisk for a further couple of minutes of make extra smooth.
3 Responses
Wonderful! I adore Vegan Cupcakes Take Over the World – it’s our go-to baking guide too (kids are anaphylactic egg/nut) Looks like a good take on an icing recipe – will give it a go! Thanks!
anne
It’s such a great book isn’t it! Do you have any other favourites? … always looking for a new cookbook!! 🙂
I do have a few, but they are on the hard drive of a PC in transit — if I remember, I’ll try and pop over and pass along a couple of titles when I get it back 🙂 I find that vegan recipes/cookbooks often have recipes that are a lot more flavourful than the ones that are specific to cooking for allergies 🙂 Have a great weekend!
anne