Fizzy Lemon Cup Cakes (Gluten Free & Vegan)

No eggs in the house & an urgent need for cake…this was my second vegan cake baking attempt. These dense little cupcakes remind me of those sassy-sours jelly beans & fizzy lemon sherbet sweets…yum!

Cup cake mix (makes 6)

1/3 cup rice flour

1/3 cup gram flour

1/3 cup potato starch

1 tsp baking powder

1/3 cup golden caster sugar

1 tsp ground cardamom (optional)

1/3 cup sultanas

1 tbsp grated lemon rind

1/3 cup freshly squeezed lemon juice

1/3 cup soy milk

1 tbsp vegetable oil

Lemon icing:

1 tbsp freshly squeezed lemon juice

3 tbsp icing sugar

Flaked almonds & strawberries to serve

  1. Preheat the oven 180C/350F/Gas Mark 4.
  2. Combine together the flours & baking powder, stir in the sugar, lemon rind & sultanas, and cardamom (if using).
  3. Mix together the lemon juice, soy milk & oil.
  4. Add the liquid to the dry ingredients & combine to form a smooth batter
  5. Pour the batter into 6 muffin cases & bake for 20-25 mins.
  6. Meanwhile, make the lemon icing. Mix together the lemon juice with the icing sugar, and drizzle over the top of the cupcakes. Once cooled, sprinkle with flaked almonds & strawberry slices.

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