These vegan cupcakes with elderflower and lemon are full of bright citrus flavor and a hint of flowery sweetness. With the creamy coconut lemon curd on top, they're a delicious treat that's great for any event.
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3/4 cup almond milk. 1/4 cup coconut oil, melted. 2 tbsp lemon juice. 1 tbsp lemon zest. 1 tsp vanilla extract. 1/2 tsp apple cider vinegar. 1/4 cup elderflower syrup. 1/2 cup coconut cream. 2 tbsp cornstarch. 1/4 cup maple syrup. 1/4 cup lemon juice. 2 tbsp lemon zest. Pinch of turmeric for color.
Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, apple cider vinegar, and elderflower syrup. Pour wet ingredients into dry ingredients and mix until just combined. Fill cupcake liners 3/4 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. For the coconut lemon curd, in a small saucepan, whisk together coconut cream, cornstarch, maple syrup, lemon juice, lemon zest, and a pinch of turmeric over medium heat. Continue to whisk until the mixture thickens, about 5-7 minutes. Remove from heat and let cool. Once cupcakes are cooled, using a piping bag or spoon, fill each cupcake with coconut lemon curd. Decorate with additional lemon zest or edible flowers if desired.
Prep Time: 20 minutes
Cook Time: 20 minutes
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