Vegan Lemon Cupcakes with White Chocolate | Baking
The perfect summer dessert: Vegan lemon cupcakes with white chocolate. Easy and quick to prepare and a great dessert for a summer bbq or picnic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Muffin tin
- Piping bag
- Stand mixer
- Hand mixer
- Blender
- Microplane
- Citrus press
- Kitchen scale
- Double boiler
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Spatula
- Spoon
- Measuring cup
- Refrigerator
- Cutting board
- Paring knife
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
- creme
- 160 g vegan white chocolate (e.g., “White Vanilla“ from iChoc)
- 180 g plant-based butter (room-temperatur)
- 250 g powdered sugar
- decoration
- 1 lemon
- 100 g colorful, vegan sprinkles
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