(ad) Lemon and Raspberry Cupcakes
If you haven't noticed yet I'm having a moment of obsession with lemon flavoured desserts, and so of course I had to make some lemon flavoured cupcakes as well. The zesty flavour of the cake part of these perfectly balances out the sweetness of the frosting, and the gooey raspberry centre perfectly ties it all together into an absolutely divine treat. And of course, this recipe has been made in collaboration with my friends at Nature's Charm using their evaporated coconut milk and sweetened condensed coconut milk which provides both moisture and a wonderful kind of coconutty sweetness to this recipe. I hope you give it a go and love it as much as I did!
Cupcake base: 230g all purpose flour
130g soy milk 150g Nature's Charm evaporated coconut milk
90g neutral oil
40g lemon juice
zest of a lemon
2tsp baking powder
0.5tsp baking soda
0.25 tsp fine table salt
Filling: 150g raspberries
2tsp cornstarch + 4tsp water
70g Nature's Charm sweetened condensed coconut milk
Frosting: 60g raspberries
300g vegan butter
800g powdered sugar
Combine soy milk and lemon juice and set aside to curdle into a vegan “buttermilk”. Mix flour, sugar, salt, baking powder and baking soda in a bowl. Add lemon zest and whisk again. Add all the curdled soy milk, evaporated coconut milk and oil and whisk to combine. Add to muffin liners in a cupcake tray and bake at 180C for about 15 mins until a toothpick inserted comes out clean. Leave them to cool completely.
Make the filling by heating your raspberries in a saucepan and mashing them until smooth. Whisk together cornstarch and water and slowly add to the warm raspberry mix while stirring. Keep stirring over low-medium heat until the mix has thickened. Transfer to a bowl and add the condensed coconut milk. Mix until completely combined and leave it in the fridge to set up.
Make the frosting by beating vegan butter until softened and gradually adding powdered sugar until all is incorporated into a light and fluffy buttercream. If you’re using frozen raspberries, thaw these first and then mash the raspberries until smooth (you can run them through a strainer to remove the seeds but that’s not completely necessary). Make sure the raspberries are at room temperature or below and add to the frosting. Beat again until all is combined. Place in the fridge to set up while you fill the cupcakes.
Use an apple corer or large reusable straw to poke out a whole in the centre of the cupcakes and spoon in just enough filling to reach the top of the cupcake. You can tap the cupcake slightly on the counter to ensure no air pockets remain. Repeat until all the cupcakes are filled. Fill a piping bag with the frosting and frost the cupcakes as desired. Right before serving you can add a lemon wedge for decor, but the lemon juice will seep out into the frosting so make sure this is added at the very last minute. Otherwise, garnish the cupcakes with whatever toppings you want and enjoy!