Lemon Elderflower Cupcakes

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 1/2 tbsp Cornflour (cornstarch)

75 ml/ 5 tbsp Lemon juice (freshly squeezed)

1 tbsp Finely grated lemon zest (fresh)

45 ml/ 3 tbsp Cold water

1 Pinch Turmeric

30 g/ 1oz Vegan butter substitute

220 g/ 1 3/4 cups Plain (all purpose) flour

150 g/ 3/4 cup Golden caster sugar

1/2 tsp Baking powder

1 tsp Baking soda (Bicarbonate of Soda)

1/4 tsp Salt

1 tbsp Finely grated lemon zest (fresh)

240 ml/ 1 cup Almond milk

80 ml/ 1/4 cup Groundnut oil (or other flavourless oil)

30 ml/ 2 tbsp Elderflower cordial

10 ml/ 2 tsp White wine vinegar

225 g / 1 cup Vegan butter substitute

375 g/ 3 cups Icing (confectioner's) sugar

Vegan lemon curd

1 Pinch Salt

Directions

Make the Vegan Lemon Curd

Put the cornflour into a small saucepan with the lemon juice. Stir with a wooden spoon (or mini balloon whisk) until combined

Add the zest, water and turmeric

Cook on a medium heat, stirring constantly until the mix begins to thicken. Turn the heat down to low and continue to cook for 4-5 minutes, stirring constantly. By this time the flour should have cooked through (take a tiny spoonful (blow to cool it) to ensure it does not taste floury - if it does continue to cook for a minute or two longer and test again)

When cooked, the sauce will very thick - drag your wooden spoon through the centre of the pan and it will take at least 3 seconds for the curd to spread back over the base of the pan

Take off the heat and beat in the vegan butter with a mini balloon whisk

Set aside to cool completely, then refrigerate until ready to use

Make the cupcakes

Preheat oven 175C/ 350F/ GM 3 1/2 and line a 12-hole muffin tin with paper cupcake cases

Sieve the flour, baking powder and baking soda into a medium sized mixing bowl

Add the sugar & salt and mix using a balloon whisk

Sprinkle the lemon zest over the dry ingredients

Measure the wet ingredients (almond milk, oil, elderflower cordial & vinegar) into a jug and stir to combine

Pour the liquid into the dry ingredients and mix with the balloon whisk until just combined - take care not to over-mix as this will result in a heavy, dense cake

Divide the batter between the cupcake cases - each one should be filled approx 2/3 full

Bake for around 20 minutes until golden and a cocktail stick/ toothpick inserted into the centre of the cupcakes emerges clean

Let cool completely

Make the Vegan Buttercream

Put the vegan butter substitute and the salt into a medium mixing bowl and beat with an electric whisk until smooth

Sift 1/3 of the icing sugar into the bowl and beat well. Add another 1/3 of icing sugar and beat again. Repeat with the remaining icing icing

Reserve 15 tsp of the lemon curd and add the rest to the buttercream. Beat well. The icing should be soft but spreadable. If it is too thick add a little almond milk to loosen it up. If it is too loose add a little more icing sugar

Decorate the Cupcakes

Cut a small hole in the centre of each cupcake - large enough to take approx 1tsp lemon curd

Divide the reserved lemon curd between the cakes

Frost the cupcakes with the buttercream and garnish with edible flowers or other suitable decorations

Store in an airtight container at room temperature for up to 3 days