Mittwoch, 29. Januar 2014

Glorious Lemon Cupcakes with Almonds!

I love these. A lot. The ground and chopped almonds give the cupcake base a special texture! This blog is going to supply you with the recipes for the lemon/almond base and the lemon butter cream. Yes, I wrote butter. I decided not to put it in inverted commas. We all know I'm not using dairy. ;)



Ingredients for 12 Cupcakes:

  • 155g of flour
  • 120g of sugar
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 30g of ground almonds
  • 40g of chopped almonds
  • a dash of salt
  • 65g of canola or sunflower oil
  • 55g of soy yoghurt
  • 75g of soy milk
  • 60ml of lemon juice
  • the peel of 2 lemons (or more if you want :))




Ingredients for Lemon Butter Cream:

(enough to generously pipe it onto 12 cupcakes)
  • 120g of margarine (I usually use 60g of Alsan and 60g of Soyola)
  • 180g of powdered sugar
  • 3 tablespoons of lemon juice
  • lemon oil and/or the peel of 2 lemons

Add some puréed fresh basil to the frosting
for lemon-basil cream cupcakes! <3


Instructions:

  • Preheat your oven (180°C/350°F), line your cupcake pan with liners.
  • Get two bowls. In one of them, mix oil, yoghurt, sugar, and soy milk with lemon zest and juice.
  • In the other bowl, mix flour, baking soda and powder, and salt.
  • Pour the dry ingredients into the mixture of yoghurt, milk and sugar.
  • Mix well. Add chopped and ground almonds and mix well.
  • Fill the batter into the cupcake liners and bake for 20 minutes. After those 20 minutes, use a tooth pick to check if the center is fully cooked. If not, leave the cupcakes in the oven for another minute or two.
  • Once they're good, take them out of the oven and allow to cool down.
  • While your cupcakes are cooling down, make the icing.
  • Really important: Do not apply the frosting until the cupcakes have cool down completely. It would melt.
  • Beat the margarine for a little while, so it's nice and creamy.
  • Add tablespoons of powdered sugar and mix them well. Add the lemon juice in between the scoops of sugar. Beat for three to four minutes until the cream is nice and fluffy.
  • Once this is done, get a pastry bag, fill it with the icing and generously spread it on the cupcakes!
  • Decorate with anything else that you like.
  • Share with awesome people!

Extra tip: If you want to get a nicer color, add a pinch of turmeric (das ist "Kurkuma" für alle nicht so Anglophonen unter uns ;)) to the batter/cream.
Mixing another pinch of turmeric with lemon juice and powdered sugar for a regular icing is great if you want to add a little bit of extra color. Just mix everything and dribble it over the cupcakes.









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