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Vegan Lemon & Elderflower Cupcakes with Coconut Lemon Curd

May 12, 2019 / Niki / No Comments

Are you a chocolate or citrus dessert person? Not that I’m saying it’s either or 😉

I personally love a rich dark chocolate truffle or a really zesty lemon dessert – usually involving coconut cream. Mmmm
Here I have some little lemon and elderflower cupcakes topped with creamy coconut lemon curd – Such a delight and super easy to make.

Fluffy cupcakes with a gorgeous creamy lemony topping. I love them…

Recipe notes;

You can use shop bought vegan lemon curd if you can find it.

I wanted it too top with Elderflowers but couldn’t find any locally unfortunately. So top the cupcakes with beautiful Elderflowers if you can.

You can swap the coconut sugar for caster sugar for a lighter cupcake

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Vegan Lemon & Elderflower Cupcakes with Coconut Lemon Curd

Ingredients

For the cupcakes;

Zest 3 lemons
3 tbsp aquafaba
220ml almond milk
80ml vegetable oil of choice – I used rapeseed
3 tbsp elderflower cordial
1 tbsp apple cider vinegar
1/2 tsp vanilla essence
230g plain flour
65g ground almonds
75g coconut sugar
1 tsp baking powder
1 tsp baking soda
Pinch sea salt

For the lemon curd;

1 1/2 tbsp cornflour
1 tbsp water
Zest 2 lemons
Juice 1 1/2 lemons
125ml coconut cream
3 tbsp maple syrup
1 1/2 tbsp coconut oil
1/2 tsp vanilla essence

Toppings

8 tbsp coconut yogurt
3 tbsp Lemon curd
Thyme or mint

Directions

Preheat your oven to 180c
Mix the wet ingredients in large bowl, stir to combine.
Now mix the dry ingredients in another large mixing bowl, add the wet to the dry and stir to combine thoroughly.
Add 12 cases to your baking tray and dollop in the mixture – dividing between the 12 cases.
Bake on a medium heat from 20 -22 minutes until cooked through. Then allow to cool

To make the lemon curd ;

Firstly mix the cornflour and water in a small bowl. Stir very well and set aside.
Add all the filling ingredients to a small pan and briefly bring to a boil. Turn down the heat, add in the cornflour mix and stir well.
Simmer until the mix thickens. Set aside to cool.

To make the topping;

Mix together the coconut yogurt with the lemon curd. Make sure it’s really cold before topping the cupcakes. Ideally pop in the fridge for a while as it becomes firmer.
Top with fresh herbs and elderflowers (if you can find them)

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Recipe Tags: cupcakes elderflower lemon curd

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.