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
Easter Lemon Cupcakes
Delicious and easy to make with our beater bowl and balloon whisks.
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Preheat oven to 190 C / 375 F.
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Place 9 cupcake forms into a cupcake pan.
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Assemble the Ankarsrum assistent with the beater bowl and balloon whisks.
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Add flour to the bowl and start the machine on low speed.
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Add sugar, almond meal, baking powder, lemon zest and salt and continue mixing on low speed.
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Pour the plant-based milk, lemon juice and oil to the bowl and continue mixing until everything is smooth.
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Pour the batter from the Ankarsrum bowl into the cupcake forms. Clean the bowl and whisks.
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Bake in the oven for 25-30 minutes or until toothpick test comes out clean and the cupcake is firm.
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Let the cupcakes cool in the pan for 15 minutes and then remove to a cooling rack to cool completely.
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While the cake is in the oven, mix the frosting ingredients in the Ankarsrum beater bowl with balloon whisks.
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Pour cream into the bowl and start the machine on low-medium speed.
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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.
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Remove a small piece of cupcake from the center and fill it with sprinkles. Put the cupcake piece back on top.
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Pipe the frosting on top of each cupcake.
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Store the cupcakes well covered in the refrigerator for up to 3 days.
