Ebony Carrot Buttercream Lemon Poppyseed Cupcake
Nothing beats lemon in the summertime—ice cold lemonade, the fresh lemon smell, and the bright, sunny yellow color. So it’s the perfect opportunity to bake some
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Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Microplane
- Kitchen scale
- Muffin tin
- Cooling rack
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
- Spatula
Ingredients
- 150g cake flour
- 16g cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 75g powdered sugar, sifted
- 1/2 tbsp poppyseeds
- 1/3 cup coconut oil
- 3/4 cup soy milk, room temperature
- Juice & zest of 1 lemon
- 1 tsp vanilla bean extract
- 1/4 salt
- 100g dairy free butter
- 100g vegetable shortening
- 2 cups powdered sugar
- 1/4 tsp salt
- 1/2 to 1 tbsp of lemon juice
- 3 tsp Suncore Foods® Ebony Carrot Powder for the color & dissolved
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