Eggless Lemon Drizzle Cupcakes. Eggless lemon cupcakes recipe - These cupcakes are really moist and soft. You won't believe that these cuties are eggless. I have also made lemon I have already shared Eggless lemon cake recipe. It is already tried by many readers. One of the readers had tried that in cupcake form and.
When life gives you lemons make a cupcake out of it!
Zesty, sweet and tangy all at the same time these lemon cupcakes are a surefire favorite for a get.
Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe!
You can cook Eggless Lemon Drizzle Cupcakes using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Eggless Lemon Drizzle Cupcakes
- You need 1 Cup of Fresh Cream.
- You need 1 Cup of Curd.
- Prepare 1 1/4 of Sugar granulated.
- Prepare 1/2 Teaspoon of Soda bi Carbonate.
- It's 1 Teaspoon of Baking Powder.
- You need 2 Cups of Maida / All Purpose Flour.
- It's 3-4 Drops of Lemon Essence.
- Prepare 2 Teaspoon of Lemon Zest.
- It's 1 1/2 Tablespoon of Lemon juice.
- It's 1 Pinch of Turmeric.
- You need 1 Pinch of Salt.
- It's 8 Teaspoon of Powdered Sugar.
- Prepare 2 Teaspoon of Lemon Juice.
- Prepare 2 Teaspoon of Water.
- You need 1 Tablespoon of Black Sesame seeds.
- Prepare Leaves of Few Glazed Cherries and Mint.
A soft, moist, easy to make and intensely lemony loaf This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days. If you make the sugared lemon zest. These light, extra moist Lemon Drizzle Cupcakes are the perfect treat. However, When I baked this cake, the whole house was filled with the lovely lemony fragrance and the cake came out right.
Eggless Lemon Drizzle Cupcakes step by step
- In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy.
- Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence Fold the mixture well to get a smooth batter.
- Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow colour Mix well to get a smooth batter, it should not be too thick.
- Pour in a greased loaf tin or in cupcake moulds and bake Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides.
- For Drizzle – In a bowl take powdered sugar, add lemon juice and water Mix well till it forms a milky thick batter or It forms a coat in the back of the spoon and doesn’t drip.
- Add Toasted Sesame seeds to drizzle and apply it on the cake Garnish with Glazed cherries and fresh mint leaves.
Extremely soft, light and tangy 😉. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Rather than creating a simple lemon sponge I'd thought I'd go one step further and turn them into lemon drizzle cakes. The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour. You can also add orange or lemon zest to get the zesty aroma.