Lemon and raspberry cupcakes

Name: Lemon and raspberry cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Makes 12
Ingredients: freeze-dried raspberry pieces, to decorate; ½ tsp vanilla bean paste; 100 ml/3½ fl oz/scant ½ cup sunflower oil; finely grated zest of 1 large lemon; 200 g/7 oz/1 cup caster (superfine) sugar; 400 g/14 oz/3 cups icing (confectioners’) sugar, sifted; 200 g/7 oz plant-based margarine or butter, softened; 200 g/7 oz plant-based margarine or butter, softened; 3 tbsp freeze-dried raspberry pieces; 325 ml/11 fl oz/1⅓ cups soya, oat, coconut or almond milk (avoid almond for nut-free); 325 ml/11 fl oz/1⅓ cups soya, oat, coconut or almond milk (avoid almond for nut-free); 2 tsp lemon juice; 240 g/8½ oz/1¾ cups self-raising (self-rising) flour; 325 ml/11 fl oz/1⅓ cups soya, oat, coconut or almond milk (avoid almond for nut-free); 325 ml/11 fl oz/1⅓ cups soya, oat, coconut or almond milk (avoid almond for nut-free)

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

Ingredients

For the cakes

325 ml/11 fl oz/1⅓ cups soya, oat, coconut or almond milk

Vegan
Cake

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a deep muffin tin with 12 muffin cases.

In a jug, stir the milk and lemon juice together and leave to stand for a few minutes until the milk thickens and curdles slightly.

In a large bowl, stir together the flour, sugar and lemon zest until combined. Whisk in the thickened milk as well as the oil, vanilla and freeze-dried raspbe