Lime Burst Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Ingredients
  • CUPCAKES
  • 345g self-raising flour
  • 265g white sugar
  • ½ tsp bi carb
  • 1 & ½ cups almond milk
  • 100mls lime juice put into almond milk to curdle
  • 150ml vegetable oil
  • 2 Flax eggs (30g golden flax meal & ⅓ cup water)
  • Finely grated Lime peel from 1 large lime
  • Green food colouring
  • LIME CURD
  • 1 cup lime juice
  • 10g margarine
  • 225g white sugar
  • 30g cornflour
  • ½ cup oat milk
  • ICING – ERMINE FROSTING
  • 400g castor sugar
  • 90g plain flour
  • 450ml almond milk
  • 450g vegan margarine
  • 2 tsp Vanilla
  • Finely grated Lime peel from 1 large lemon
Instructions
  1. LIME CURD INSTRUCTIONS
  2. Add sugar and corn flour to a small saucepan on put over medium heat on the stove.
  3. Add juice, almond milk and margarine to saucepan and whisk until it thickens.
  4. Once it becomes a pudding like consistency, put into a plastic container. Put on the lid and refrigerate overnight. It will thicken further as it cools.
  5. CUPCAKE INSTRUCTIONS
  6. Pre heat oven to 175°C (347°F)
  7. Mix lime juice with almond milk and set aside for a few minutes to curdle
  8. Add flour, sugar & bi-carb soda to a large bowl.
  9. Pour vegetable oil and and juice/milk mix into dry ingredients and mix until combined.
  10. To make the flax egg, mix flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
  11. Beat until all combined.
  12. Using an ice-cream scoop, add one scoop to each cupcake wrapper.
  13. Bake for 20 minutes but check after 18 minutes as ovens can vary.
  14. Remove from oven once a cake tester comes out clean. Place on a cooling rack until room temperature.
  15. ICING INSTRUCTIONS
  16. Add flour and sugar to a medium saucepan and place over medium to high heat.
  17. Gradually add almond milk and stir continuously until the mix is a pudding like consistency.
  18. Transfer container and cover with cling wrap – press the wrap onto the pudding mix to make sure that a skin doesn’t form. Cover container with lid and place in fridge until cooled. I will usually do this the night before I need it.
  19. Once cooled, beat margarine until smooth. Gradually add the pudding mixture. Only add a large spoonful at a time otherwise the icing can split. If your icing does split, you can get it back but you need to beat for a long time.
Recipe by my vegan plate at https://www.myveganplate.com/lime-burst-cupcakes/