Whoops. It’s been quiet here for a very long time. Where have the months gone?! Our family expanded with the addition of our beautiful puppy Arlo, and he certainly has been keeping us busy. Whilst running a business, working part time, and looking after a pup, finding time to blog has been hard; not only do you need time, you also need significant surface area (read… the floor!) to photograph the bakes which has been challenging with an inquisitive puppy!
My plan for 2018 was to post at least 1 new recipe a month… safe to say that being in March already, it hasn’t gotten off to a good start! But that being said I already have a few recipes in the pipeline for you ready to go.
For now you’ll still see a heavy vegan influence on my blog. My first attempt at reintroducing eggs was not much of a success, so for now I’m still egg free. That being said, I’m winning more and more every day at creating vegan bakes, so I feel like I’m missing out less and less.
All that said, here is my recipe for a vegan lemon drizzle. It might not be the fanciest of bakes, but I love a good, punchy lemon cake and it’s something I’ve really missed since going egg free. This recipe is loosely based on a basic cake recipe in Ms. Cupcakes Naughtiest Vegan Cakes In Town book. As I’ve said before, I can’t recommend this book highly enough for anyone starting out with vegan baking. This cake is light, fluffy, delicious and smack-you-in-the-face lemony. What’s not to like?!
Sweet yet tart lemon cupcakes, perfect for a special occasion. A lemon sponge, filled with a pop of lemon curd in the middle, topped with light as air Lemon Swiss Meringue Buttercream.
These cupcakes are something special. Lemony to the core (literally!), but topped with Swiss Meringue Buttercream which is definitely worth the effort. This was the first time I’d eaten (let alone made) Swiss Meringue Buttercream, and despite the process being quite lengthy, the result was spectacular. Like a cross between a marshmallow and traditional buttercream, it is the smoothest, lightest icing you will ever eat. Also a bonus that it’s not too sweet, which works wonderfully well with lemons.
I left these as just pure and simple lemon, which seems just right to show off the two ‘technical’ elements of this cake. Both the Lemon Curd and the Swiss Meringue Buttercream might seem quite daunting, but the good thing is you can do both of them in advance! The Lemon Curd will keep in an unopened jar for a couple of months and the buttercream can be kept in the fridge for a few days before use. Then all you need to do is bake the cupcakes, which I promise is exceedingly simple!
If the Swiss Meringue Buttercream seems like a step too far, then a regular buttercream would also work well. You will get a sweeter result, but that’s not always a bad thing! Simply cream together 1 part butter to 1 and 1/2 parts icing sugar, and then add lemon curd to taste. I have to say this is one of my favourite buttercreams – the eggs in the curd help the buttercream go a very very pale colour, and it really lightens up the texture.
These cupcakes would make a wonderful gift or treat on a special occasion, and I can promise they will be gratefully received by anyone…. except perhaps someone who doesn’t like lemons!