Tuesday, April 23, 2013

Lemon Speculoos Cupcakes

Photo and Recipe By: The Tolerant Vegan

Cake ingredients:
  • 1 1/4 cups pastry flour (or half all-purpose and half cake flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup vegan butter substitute, softened
  • 3/4 cup refined sugar
  • 1 teaspoon baking soda
  • 1 tablespoon lemon zest
  • 1 cup vanilla coconut milk yogurt
  • 1/4 cup plus 2 tablespoons vanilla soy milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon distilled white vinegar

Frosting ingredients:
  • 3 tablespoons vegan shortening
  • 1/2 cup Speculoos spread
  • 1 cup powdered sugar
  • 1/2 tsp vanilla bean paste or extract
  • 1/4 tsp cinnamon
  • 1 cup chocolate chips (optional)

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the flour, baking powder, sea salt and baking soda.
  3. In a separate bowl, mix together the vegan butter substitute, sugar and lemon zest on low-medium speed until fully combined.
  4. Add in the yogurt, milk and lemon juice.
  5. Mix the dry ingredients together with the wet ingredients until fully combined.
  6. Stir in the vinegar.
  7. Spoon the batter into cupcake liners until each is 2/3 full.
  8. Bake for 12-15 minutes, or until a toothpick can be inserted and removed cleanly.
  9. Allow the cupcakes to cool while you make the frosting by placing all of the ingredients in a large bowl and mixing until fully combined.
  10. Frost the cupcakes and sprinkle with chocolate chips.

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