Vegan lemon poppyseed cupcakes
Updated: Apr 10, 2020

Vegan lemon poppyseed cupcakes recipe
These cupcakes are delicious and can be a great additive to your dessert table at tea time.
Preheat oven 350 f baking time 28-30 minutes
Step 1 Incorporate dry ingredients into a mixing bowl
3 1/4 c. Flour
1/4 c. Self rise white cornmeal flour
1/4 c. Coconut flour
1 tsp. Kosher salt
3 Tbs. Baking powder
1 tsp. Baking soda
1 tsp. Xathan gum
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Step 2 Incorporate into a mixing bowl separately from step 1
3/4 cup lemon juice
1 tsp. Vanilla
10 oz. coconut milk
1/3 cup vegan oil
2 Tbs. Vinegar
6 Tbs. Aquafaba juice
1 c. white sugar
1 c. Brown sugar
Zest of a lemon
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Step 3
Make a well into your flour ingredients and mix into step 2 slowly while mixing until incorporated.
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Step 4 Incorporate into step 3.
1/4 c. poppyseeds
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Glaze
Mix ingredients for glaze
1/2 c. Almond milk
2 c. Powdered sugar
1 Tbs. Lemon juice
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Bake for 28 - 30 minutes at 350 f with lined cupcake pan.
Remove from the oven and no need to cool before adding a teaspoon of glaze onto the top of each cupcake. Yummy