Hi guys, long time no see! I have been away so much in the past half year, quite a few different countries, and also busy with my PhD, so a big SORRY. I have loads of stories, recipes, and pictures in the pipeline for you though, so stay tuned. Also, I finally made it onto Instagram, so please follow me (veggiephile_).
I am back with a lovely recipe for cupcakes. I don’t care if people say cupcakes are over, they are handy, a good portion size (or 2 of them), and they look cute. So call me old-fashioned, I like them. Also, my friend who came to visit for tea today also loved them. So no reason to not share the recipe with you. Especially now with berry season in full swing, this recipe is refreshing and tasty, and you could also make it with blackberries or fresh currants. The cupcakes are light and spongy – a perfect summer treat.
Here is what you need for the lemon cupcakes (makes about 10):
1 1/4 cup flour
3 teaspoons baking powder
1/2 cup sugar (I used white sugar, because I wanted the cupcakes to be light in colour)
pinch of salt
3/4 cup soya milk
1/3 cup canola or sunflower oil
zest of one organic and unwaxed lemon
juice of half a lemon
This is what you need for the icing:
5 tablespoons soft vegan butter or margarine
2 cups icing/confectioner’s sugar
80 grams (about 1 cup) blueberries, plus a few more for decoration
First, preheat your oven to 180°C (350°F) and line your cupcake tray with 10 pretty cupcake liners. Then mix flour, baking powder, sugar and salt in a mixing bowl until combined. Add in the soya milk, the oil, the lemon juice and the zest. Mix until combined. Do not overmix! Fill each cupcake liner until about 2/3 full, then put the tray in the oven and bake for about 15 minutes, until a wooden skewer inserted comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack before adding the frosting.
For the frosting, puree the blueberries in a mixer. Then add (in either the mixer or in a bowl) the icing sugar and the margarine. Mix them together until you have a nice consistency of the icing. You may need to add more sugar, depending on how stiff you like it, how solid your margarine is, and how much liquid the blueberries provide. I was fine with about 2 cups. I then put the icing in the fridge for about 30 minutes, before piping it on the cooled cupcakes and decorated them with more fresh blueberries. Keep in the fridge if not served immediately. Enjoy!