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Vegan Lemon & Elderflower Cupcakes with Coconut Lemon Curd

May 12, 2019 / Niki / 4 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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4 Comments

Kate Berkey on May 23, 2019 at 12:54 pm

I was looking for a cupcake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

Reply
- Niki on May 23, 2019 at 4:28 pm
  
  Amazing! So happy you liked them Kate!
  Love Niki x
  
  Reply
Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free) - Rebel Recipes on September 6, 2020 at 6:38 pm

[…] for dessert nothing screams Summer than these deliciously zesty Elderflower Cupcakes with a tangy Lemon Frosting– I’ll take 3 […]

Reply
5 Simple Dishes Teenagers Can Make For Mother's Day With Little to No Help - Rebel Recipes on March 12, 2021 at 5:19 pm

[…] treat her to an afternoon of delights with these lemon and elderflower cupcakes that have a brilliantly zingy coconut lemon curd topping and are perfect for the whole family. Pack […]

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Recipe Tags: cupcakes elderflower lemon curd

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