Small Batch Vegan Lemon Poppy Seed Cupcakes with Lemon Curd

• doses: 6 servings
• tempo ativo: 5 minutes
• tempo total: 23 minutes

Ingredientes

Muffin:

80g granulated sugar

3 tbsp lemon zest, about 1 lemon

1/3 cup (65 g) avocado oil

1/2 tablespoon pure vanilla extract

1/2 tsp baking powder

1/8 tsp sea salt

1 tsp poppy seeds

1/3 cup (90 mL) dairy free milk, room temperature

3 tbsp fresh lemon juice (about 1 lemon)

1 cup (125 g) all purpose flour

1/2 batch vegan cream cheese frosting

1/2 batch vegan lemon curd

lemon curd (one batch)

1/2 cup (120 ml) aquafaba

3 tbsp chickpea flour

1 tsp arrowroot powder or cornstarch

1/2 cup (100 g) organic granulated sugar

1/2 cup (120 mL) lemon juice, about 4 large lemons

1 tsp pure vanilla extract

1/8 tsp turmeric

6 tbsp salted vegan butter, room temperature

cream cheese frosting (one batch)

1 cup (226 g) vegan cream cheese, cold

1 cup (226 g) vegan butter, room temperature

4 cups (540 g) powdered sugar, sifted

Optional: 1 tsp vanilla extract

Instruções

Prep:

Preheat the oven to 350F, and line a cupcake tin with 6 cupcake liners.

Whisk the wet ingredients:

In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with clean hands. This helps release the oils in the lemon for a brighter flavor. Then add in the oil, vanilla extract, baking powder, and sea salt. Whisk until combined.

Finish the cupcake batter:

Add in the flour, dairy free milk, and lemon juice. Whisk just until combined, then add in the poppy seeds and whisk again to evenly distribute.

Bake:

Scoop the cupcake batter into the cupcake tin, filling each cupcake to be about 3/4 of the way full. Bake the cupcakes fro 17-20 minutes, or until a toothpick comes out clean. *While the cupcakes are baking, start on the lemon curd, following the instructions in the post linked in the ingredients section.

Cool:

Cool the cupcakes fully, along with the lemon curd, before filling.

Fill the cupcakes:

If you’d like to fill the cupcakes with lemon curd, use a butter knife or cupcake corer, and remove a small hole in the tops of each cupcake. Fill with about 1 tbsp of lemon curd per cupcake. Save any extra lemon curd for topping and other treats.

Frost:

Follow the instructions for making vegan cream cheese frosting. Pipe or smear the frosting on top of each cupcake, and top with more lemon curd and poppy seeds if desired.

Serve and enjoy!

Serve immediately or store covered in the fridge for up to 3 days.

Lemon curd:

Prep: Whisk together the aquafaba, chickpea flour, and arrowroot starch together in a small bowl.

Combine all ingredients for the lemon curd: To a medium saucepan, add in the aquafaba mixture, along with the remaining ingredients, except for the vegan butter. Whisk together to combine. Then add in the vegan butter.

Make the lemon curd: Turn the heat to medium-high heat, and continued to cook the mixture until the vegan butter has completely melted. Allow the mixture to come to a low boil, while you continuously whisk. Then reduce the heat to medium heat or medium-low heat, and continue to whisk the mixture for 10-15 minutes. The lemon curd will begin to thicken towards the end of the timing, and seem more paste like than liquid.

Cool the lemon curd: Pour the lemon curd mixture into a heat-safe bowl, and allow the mixture to rest at room temperature for 20 minutes. Then place the bowl into the fridge to chill completely for 2-3 hours. It will thicken more as it cools.

Cream cheese frosting

Chill the bowl for 5 minutes in the fridge or freezer before beginning. Make sure all ingredients are prepped.

Add vegan butter and vegan cream cheese to a large bowl of a stand mixer with whisk attachment, or a large bowl with a hand mixer. Cream together until combined.

Then add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick frosting.

Here, you can add in vanilla and continue to beat until desired texture.