Vegan lemon, thyme and blackberry cupcakes recipe Leave a comment


These zesty vegan cupcakes are soft and delicious, with soya milk and yogurt replacing traditional dairy. 

Prep time: 20 minutes | Cooking time: 40 minutes

MAKES

Around 10-12 cupcakes, depending on the size of your cases

INGREDIENTS

  • 150ml soya milk
  • 100g plain soya yogurt
  • Zest of 1 large lemon
  • 1 tbsp white wine vinegar
  • 125ml vegetable oil
  • 240g self-raising flour
  • 190g caster sugar
  • 2 tbsp finely chopped thyme leaves (lemon verbena, rosemary or basil are lovely too)
  • 2 tsp baking powder
  • Approx 200g fresh blackberries, three quarters chopped in half, the rest saved to decorate

For the vanilla ‘buttercream’

  • 250g solid dairy-free baking block, such as Flora Plant or Naturli, at room temperature
  • 2 tsp vanilla extract
  • 300g icing sugar

METHOD

  1. Preheat the oven to 195C/175C fan/Gas 5½ and fill a 12-hole cupcake or muffin tin with cake cases.
  2. Mix the milk, yogurt, lemon zest and vinegar together in a large bowl, leaving it for a few minutes to curdle. Stir in the oil.
  3. Put the flour, sugar, herbs and baking powder into a separate large bowl and whisk to combine. Pour in the wet ingredients, beating until smooth.
  4. Pour or dollop enough mixture into each case to fill it just less than three quarters full, then press a chopped blackberry or two into the middle of each one.
  5. Bake for 20-25 minutes, or until a cocktail stick inserted into the sponge (not a blackberry!) comes out clean. Allow to cool completely before icing.
  6. To make the ‘buttercream’, make sure the baking block is as soft as possible. Using a food mixer or lots of bicep power, mix the butter, vanilla and about half the icing together until you have a smooth paste with no lumps. Add the remaining icing sugar in a couple of goes and mix until smooth. You can store this in an airtight container in the fridge for up to one week, or the freezer for a couple of months.
  7. Decorate each cupcake with a swirl of vanilla butter cream (I used a large “French tip” piping nozzle and a piping bag), and place a pretty blackberry on top. 
  8. The iced cupcakes will last for two to three days stored somewhere cool, or in an airtight container in the fridge.





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