Easter Lemon Cupcakes
Delicious and easy to make with our beater bowl and balloon whisks.
Cakes
Tools
Ingredients
- 200 g flour
150 g sugar
40 g almond meal
2 tsp baking powder
1 tsp lemon zest
0,5 tsp salt
300 ml milk
2 tbsp lemon juice
100 ml oil or melted vegan butter
Frosting:
- 250 ml vegan cream which can be whipped
100 g powdered sugar
2 tbsp lemon juice
1 tsp turmeric powder or yellow coloring if you don’t like the flavor of turmeric
Filling:
- Colorful sprinkles
Here's how
- Preheat oven to 190 C / 375 F.
- Place 9 cupcake forms into a cupcake pan.
- Assemble the Ankarsrum assistent with the beater bowl and balloon whisks.
- Add flour to the bowl and start the machine on low speed.
- Add sugar, almond meal, baking powder, lemon zest and salt and continue mixing on low speed.
- Pour the plant-based milk, lemon juice and oil to the bowl and continue mixing until everything is smooth.
- Pour the batter from the Ankarsrum bowl into the cupcake forms. Clean the bowl and whisks.
- Bake in the oven for 25-30 minutes or until toothpick test comes out clean and the cupcake is firm.
- Let the cupcakes cool in the pan for 15 minutes and then remove to a cooling rack to cool completely.
- While the cake is in the oven, mix the frosting ingredients in the Ankarsrum beater bowl with balloon whisks.
- Pour cream into the bowl and start the machine on low-medium speed.
- Add the powdered sugar and lemon juice to the bowl and whisk in the assistent until fully combined. Increase speed until you have the right fluffy consistency.
- Remove a small piece of cupcake from the center and fill it with sprinkles. Put the cupcake piece back on top.
- Pipe the frosting on top of each cupcake.
- Store the cupcakes well covered in the refrigerator for up to 3 days.