LIMONCELLO CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 lemon
6.5 ounces (200 g) soy milk
2⁄3 cup (130 g) (4.6oz) sunflower oil
Limoncello
FOR THE DECORATION
1 1⁄2 cups (350 g) (12oz) vegetable whipping cream
1⁄3 cup (80 g) (2.8oz) limoncello
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Peel the lemon and grate it. Combine the soy milk, oil, and lemon peel in a mixing bowl. Whip the mixture with a wire whisk.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Remove the tops of each cupcake and set them aside. Finish each cupcake with a splash of limoncello.
Whip the vegetable cream, then add the limoncello and stir with a spatula.
Decorate each cupcake with cream and limoncello, then replace the tops of the cupcakes and top with more whipped cream (optional).
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Remove the tops of each cupcake and set them aside. Finish each cupcake with a splash of limoncello.
Whip the vegetable cream, then add the limoncello and stir with a spatula.
Decorate each cupcake with cream and limoncello, then replace the tops of the cupcakes and top with more whipped cream (optional).
