Friday, December 20, 2013

Scrumptious Vegan Gingerbread Cupcakes with Lemon Butter Cream Frosting


These are probably one of the best cupcakes I've ever had and they're perfectly seasonal, too.
They're super flavourful and have the best texture - light with a slight chew, especially on the outer edge of each top.


We got a big thumbs up from everyone in the house and I'm sure if you try them too, well, 
a) you'll be totally blissing out 
and 
b) after you've fully recovered from the utter scrumptiousness of these cupcakes, you'll be able to give that thumbs up  

You can find the recipe in Vegan Cupcakes Take Over the World on page 53. 
The buttercream recipe follows.


Lemon Buttercream
adapted from Vegan Cupcakes Take Over the World
Ingredients
1/4 cup shortening 
1/4 margarine, softened
2 cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla
little bit of yellow food colouring

Directions
Cream shortening and margarine together. Add powdered sugar 1/2 cup at a time plus a splash of lemon juice after each addition. Add vanilla and beat until fluffy. 


Holiday baking is the best and we've finally been able to get into the swing of things so look out for more festive baked goods!!!

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