This vegan cupcake recipe is courtesy of Bree Bakes. Bree is huge part of Team Tenina and her beautiful baking often graces the pages of books and of course this site. These cupcakes are a version of something Bree had to create for a customer...and voila, we all win.
They are delicious and unrecognisable as being anything other than a regular yummo cupcake. SO pretty as well don't you agree? Of course the Lemon Butter is not vegan...we are working on that one.
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Need
-
Dry Ingredients
- 350 Grams plain flour
- 300 Grams sugar
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Pinch pink salt flakes BUY
-
Wet mix
- 100 Grams almond milk
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon vanilla bean paste BUY
- 50 Grams Apple Cider Vinegar
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The Rest
- 1 Tablespoon vanilla bean paste BUY
- 50 Grams Raspberry Coulis Recipe
- 30 Grams Lemon Butter Recipe
- 5 Drops doTERRA lemon oil BUY
- 1 Batch Creamy Vegan Frosting Recipe
Do
- 1
To make the cakes, preheat the oven to 180°C. Line a cupcake or muffin tin with silicone liners and set aside.
- 2
Place all dry ingredients into the Thermomix bowl and blend 10 se/speed 8. Remove from bowl and set aside.
- 3
Place all wet ingredients into the Thermomix bowl and blend 5 sec/speed 5.
- 4
Add the dry ingredients back into the bowl and blend 8 sec/speed 6 to just combine.
- 5
Divide batter into three bowls.
- 6
Stir 1 tbsp vanilla bean paste into vanilla batch and divide between lined cupcake tins.
- 7
Stir 50g of raspberry coulis into batch 2 for your Raspberry cupcakes. Divide batter between liners.
- 8
Add 30g Lemon Curd and 5 drops lemon oil into last batch and stir through. Divide between remaining tins.
- 9
bake 20 minutes until fragrant and risen. Remove from oven and cool on a wire rack before frosting.
- 10
Frost as desired.
