Sticky lemon cupcakes DF EF

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My 8 year old just loves helping me in the kitchen and cupcakes are one of her favourite things to make.  She’s not really a big fan of icing and much prefers these really lemony sticky cupcakes.  They are super easy to make dairy and egg free and could be gluten free by substituting for gluten free flour.  This recipe is interchangeable for pretty much any kind of cupcake….some of our favourites are boysenberry, orange and poppyseed or strawberry.  Just use frozen berries if you don’t want the whole mix to be pink!  

 

200g dairy free margarine (we use Sunrise)

200g sugar

1/2 tsp vanilla paste (you can leave this out if you just want a pure lemon flavour)

zest and juice of 2 lemons

5 tsp NoEgg egg replacer mixed with 10 Tbsp water

200g flour

2 tsp baking powder

1/4 tsp salt (skip this if using salted butter)

1/2 cup milk (we have our own special milk, but you could use any kind:rice, soy etc)

For the lemon syrup:

3/4 cup sugar

zest and juice of 1 lemon (2 if they are not very juicy)

Method:

IMG_7513IMG_7508 Place the margarine, sugar, vanilla and lemon zest in a mixing bowl.  Beat for about 5 minutes until pale.                             Gradually add the egg replacement mix (don’t worry if it is a bit lumpy), I add it in 5 instalments, beating well in between.

 

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Once the egg replacer is well beaten in, add the lemon juice to the milk.  Don’t worry, it is supposed to curdle!   It will look like this: IMG_7527

 

 

 

 

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Then add the flour and the milk mix to the creamed margarine.  Mix only for a few seconds.  The flour won’t be beaten in properly, I fold the rest in with a spatula by hand.

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Fill cupcake cases 3/4 full and bake at 175 degrees for about 18 minutes.  While they are cooking, prepare the lemon syrup by boiling the sugar and lemon until thick and syrupy then brush it over while they are still hot.  Enjoy!

 

 

 

 

 

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