Vegan lemon poppyseed cupcakes

Updated: Apr 10


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

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