Vegan Lemon Curd Cupcakes

22 Jul

I’m posting this because Lucy requested it, and I hope she makes them for her delightful-sounding little ones. They’ve got so many food allergies, and Lucy seems to be a supermom keeping up with it all! Although they can’t have dairy or eggs, luckily they can eat wheat, so these cupcakes should be a perfect treat for them.

I don’t have any photos of these, so please refer to the non-vegan recipe—they really shouldn’t look any different when they’re done! But this recipe only makes one dozen cupcakes, which is a sane amount of cupcakes to be making at one time.

Golden Vanilla Cupcakes

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Ingredients

1 cup soy milk
1 tsp. apple cider vinegar
cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
2 tsp. lemon extract and 1 TBS lemon zest

Steps

  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
  5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, lemon zest and lemon extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Vegan Lemon Curd:

  • 1 1/4 cup fresh lemon juice
  • 1 1/4 cup sugar
  • 2 T. fresh lemon zest
  • 1/4 t. salt
  • 2 T. coconut milk
  • 3 T. corn starch dissolved in 3 T. cold water
  • 2 T. dairy-free soy margarine, divided

Preparation:

1. In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add the dairy-free soy margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours in the refrigerator before using.

Vegan Lemon Buttercream Frosting

1 cup Earth Balance margarine
4 cups confectioner’s/icing sugar, sifted
4 Tbs fresh lemon juice
4 tsp finely grated lemon zest
2 tsp vanilla extract

With a hand mixer, cream the shortening and margarine until light and fluffy. Add the sugar in roughly 1/2 cup additions, adding a splash of lemon juice between each. Add zest and vanilla and beat for 3 to 5 minutes.

(Adapted from Isa Chandra Moskovitz and VCTOTW.)

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14 Responses to “Vegan Lemon Curd Cupcakes”

  1. lucylox July 22, 2012 at 2:05 pm #

    Thank you so much! I’ll be making these little beauties this week – and a recipe for vegan lemon curd too -yum! x

  2. Meenakshi July 23, 2012 at 2:15 am #

    Hey I am going to try making some of that vegan lemon curd! I bought a jar once, but for some reason all the egg in there made me queasy- not that it had an aftertaste, but I kept thinking the eggs would split or something. Weird prejudice I know. It would be so nice with coconut milk!!

    • tinykitchenstories July 23, 2012 at 10:04 am #

      Even the name is weird, right? I hope you enjoy it!

      • Meenakshi July 23, 2012 at 10:11 am #

        Yes, when I bought this jar of lemon curd from an organic shop, I actually thought it was some sort of sweet yogurt made with lemon preserve. And then I saw the ingredients list when I got home!

        • tinykitchenstories July 23, 2012 at 12:33 pm #

          That must have been quite a shock! I’ve always been a little suspicious until I made it myself. I can’t imagine one tasting good from a jar…

  3. thegrubbyhen July 23, 2012 at 12:13 pm #

    I’ll definitely be trying these at some point, either the whole cupcakes or just the curd, they sound delicious!

    • tinykitchenstories July 23, 2012 at 12:32 pm #

      Thank you! They were very well received. Then I used the leftover curd and frosting on a coconut cake, which got rave reviews from the birthday girl!

  4. Anastasia July 24, 2012 at 11:50 am #

    I have never made a vegan pastry… I think this deserves a try!

    • tinykitchenstories July 24, 2012 at 12:05 pm #

      I hope you try them–and like them! I always find the vegan cupcakes moister. Not sure why, but not complaining!

  5. burlesquebaker July 27, 2012 at 5:10 am #

    This recipe looks so good!!! Your recipe (and others I have seen) keep making me consider veganism, which is something I thought would NEVER happen! Yum!

    • tinykitchenstories July 27, 2012 at 11:19 am #

      If you look at An Unrefined Vegan, you’ll definitely make something! And there is a non-vegan version of those cupcakes too…! 😉

Trackbacks/Pingbacks

  1. Snappy Zippy Zappy Lemon Cake « tête-à-tête - August 27, 2012

    […] Vegan Lemon Curd Cupcakes (tinykitchenstories.com) […]

  2. Cooking Book Review: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz, Terry Hope Romero, Sara Quin | cupcakevideos.org - September 8, 2012

    […] Vegan Lemon Curd Cupcakes […]

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