Vegan Lemon Glazed Cupcakes
Nothing says hello spring quite like a batch of scrumptious cupcakes! These vegan lemon glazed cupcakes are simply delicious, super easy to make and go down a treat at any party!
4tbsp unsweetened vanilla almond milk room temperature
8tbsp coconut oil melted and cooled slightly
2tbsp fresh lemon juice
60g mashed banana
195g all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
200g granulated sugar
25g grated lemon zest about 4 lemons, zested
140g icing sugar
2 tablespoons fresh lemon juice
Preheat oven to 220°C & line a baking tray (or muffin tin if you have one) with 9 cake cases.
In a mixing bowl, whisk together almond milk, oil, lemon juice, and banana.
In another bowl, whisk baking soda, salt, sugar, flour and lemon zest.
Combine the wet and dry ingredients in the Andrew James Food Mixer until JUST combined.
Fill up the 9 cake cases with the mixture then bake for 5 minutes in preheated oven
Then lower the heat to 175°C (keeping the cupcakes in the oven) and bake for an additional 10-12 minutes, or until the cupcakes are baked through.
Remove from oven and cool.
To Glaze whisk together the icing sugar and lemon juice in a small bowl.
Dunk the cupcakes into the glaze and serve!