To celebrate Easter and spring, I have upgraded a classic lemon cake to a fancier version, and made it vegan, of course. These muffins are bursting with flavour, and the sourness of lemons and blueberries are perfectly balanced out with vegan white chocolate!
I finished them with home made lemon 'butter' cream, fresh blueberries, chocolate buttons and lemon zest.
Give it a go during the bank holiday weekend 🍋
Below quantities will make you 24 medium size muffins or 48 cupcakes - feel free to half required ingredients.
Start with an "egg" - after more than three years of vegan baking, I came to the conclusion that this combination gives me the best results when trying to replace an egg. Blend 2 soft bananas, 200g of apple sauce and 100g of dairy free yogurt. Banana will act like a "glue" in your bakes, and apple sauce mixed with yogurt will cancel out banana flavour (you don't want it in lemon cake).
Once the above is very well blended, start mixing in sugars, flour, baking powder and butter. Squeeze in 1 and a half lemons juice and grate 1 lemon zest. Combine all the ingredients extremely well, then add yellow food colouring. As a final step, gently add in 120g of blueberries (leave 30g for decorating) and vegan white chocolate (leave buttons for decorating).
When the dough is done, line up muffin baking tray and fill about 3/4 of each cup. Bake for 30 minutes in 200C oven.
Meanwhile, let's make some vegan butter cream. Normally, I go for 1:5 ratio (for example 100g vegan butter will require 500g sugar powder), but because we adding lemon juice and colour, we will need more sugar powder to make cream thick. I would start with mixing 600g of sugar powder, 100g of soft vegan butter, some yellow food colouring, 1/2 to 1 lemon juice and some lemon zest. When mixed - place in the fridge.
Once muffins are done, cool them down for at least one hour and then decorate with vegan lemon butter cream, blueberries, white chocolate buttons and lemon zest. Enjoy!