Candied Lemon Cupcakes & Vanilla Icing (Gluten Free) - Nuttelex
Delicious dairy-free and gluten-free Candied Lemon Cupcakes with vanilla buttercream—easy to make, bomb-tastic!Makes 12-30 mini cupcakes. Try it now!
Ingredients
- 113 g plant-based Nuttelex softened at room temperature
- 1 cup castor sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 medium sized lemons-zest only
- ½ cup plant-based milk (e.g. almond milk)
- ⅓ cup lemon juice
- 1 ½ cups sifted gluten-free flour
- 2 tsp baking powder
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