Vegan Lemon Cupcakes with White Chocolate | Baking - Zucker&Jagdwurst

Ingredients

• 225 g flour
• 170 g sugar
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 2 lemons
• 150 ml sparkling water
• 50 ml plant-based oil (rapeseed or sunflower oil)
• 2 tbsp plant-based butter (for greasing the muffin tin)
• 2 tbsp flour
• 160 g vegan white chocolate (e.g., “White Vanilla“ from iChoc)
• 180 g plant-based butter (room-temperatur)
• 250 g powdered sugar
• 1 lemon
• 100 g colorful, vegan sprinkles