Candied Lemon Cupcakes & Vanilla Icing (Gluten Free)

• 113 g plant-based Nuttelex softened at room temperature
• 1 cup castor sugar
• 2 large eggs
• 1.5 tsp vanilla extract
• 2 medium sized lemons-zest only
• 0.5 cup plant-based milk (e.g. almond milk)
• 0.333 cup lemon juice
• 1.5 cups sifted gluten-free flour
• 2 tsp baking powder

Vanilla Buttercream Ingredients

• 200 g plant-based Nuttelex at room temperature
• 4 cups sifted pure icing sugar
• 1 tsp vanilla bean paster or extract
• 3.5 tbsp plant based milk (e.g almond milk)

Candied Lemon Slices

• 1 cup white sugar
• 1 cup water
• 1 lemon cut into thin slices

Tools

• 1 large bowl
• scales
• hand mixer or stand mixer
• spatula
• ice-cream scoop
• Two 6 x muffin pans (or for mini cupcakes, use two 12 x mini muffin pans)
• cupcakes paper liners to fit chosen muffin pan
• piping bag for buttercream

Cupcakes

1. Preheat the oven to 155°C fan forced or 175°C conventional Line a muffin pan with the cupcake liners.
2. In a large bowl add Nuttelex, castor sugar, lemon zest & vanilla and beat on medium-high speed or 3 minutes until creamy. Next add the eggs & baking powder and beat again on medium-high speed for 1 minute to combine. Then add the plant based milk and lemon juice before beating again for 1 minute. Finally, fold the sifted gluten-free flour through the mixture with a spatula.
3. Spoon cake batter evenly into the 12 cupcake liners, filling them 2/3 full. Then bake in oven for 18-22 minutes. (If baking mini cup cakes bake for 11- 13 minutes)
4. To test cup cakes are baked, place a toothpick in the centre. If it comes out clean, they are ready.

Vanilla Buttercream

1. Using a large bowl a mixer, beat the Nuttelex until creamy for 2 minutes then add the sifted icing sugar and plant-based milk plus the vanilla. Beat on low for for 30 seconds then increase the speed to medium-high for 2 full minutes. Then spoon the buttercream into a piping bag ready to ice the completely cooled cupcakes.

Candied Lemon Slices

1. Place the sugar and water in a large frypan and stir until dissolved then add lemon slices. Bring to the boil, then reduce heat and simmer for an hour.
2. Carefully remove lemon slices one by one and lay on baking paper to cool. When cooled, cut each slice into four to top cupcakes. NOTE: Any leftover candied lemon slices can be dunked in dark chocolate as another treat!