Sep 27

Eggless Lemon Almond cupcakes

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Are u fed up of chocolate cakes. I know I am. Though not for long. Chocolate is one of my true loves ?

But once in a while, you need a change. Something lemony, tangy, delicious. These eggless lemon almond cupcakes with a lemony whipped cream hits the right spot.

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Ingredients

 

All purpose flour – 1 cup + 2 tablespoons

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Salt – 1/4 teaspoon

Oil – 1/3 cup

Castor sugar – 3/4 cup

Yogurt – 1/4 cup

Milk – 1/3 cup

Lemon juice – 1/4 cup

Lemon zest – 1 tsp

Pure vanilla extract – 1 teaspoon

Ground almonds – 1/3 cup

 

  1. Pre-heat the oven to 180 degree C for at least 10 minutes.
  2. Line a muffin tray with paper liners or spray it with nonstick cooking spray or lightly butter it.
  3. Take first four dry ingredients in a bowl. Mix it till incorporated.
  4. Take oil and sugar in another bowl. Whisk it using wire whisk or hand mixer or stand mixer. It will be sand like texture.
  5. Then whisk in yogurt, milk, zest, juice and vanilla extract.
  6. Add dry ingredients to wet. Whisk till incorporated.
  7. Add ground almonds and mix it in.
  8. pour into cupcake tray lined with paper liners.
  9. Bake in a preheated oven for 18-20 minutes or till toothpick inserted into the center comes out clean.
  10. Remove it from the oven; let it cool into the pan for 5 minutes. Then remove it to cooling rack and let it cool completely.

Recipe – http://www.spiceupthecurry.com/eggless-lemon-cupcakes-recipe/

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LEMON WHIPPED CREAM

1 cup of whipping cream

1 tbsp of lemon juice

2 tbsp of icing sugar

colour of your choice (Gel or icing) – optional

 

  1. Chill the beater blades and the steel vessel u will use for 15 mins in the fridge
  2. Let the cream also be semi frozen
  3. Pour the cream in the steel vessel and put it on an ice bath (big plate with lots of ice cubes)
  4. Avoid any bodyheat when holding the vessel, use an electric hand beater and whip it till its stiff.
  5. Add the sugar and lemon juice, continue to whisk till it peaks. A test is if you overturn the bowl, it should not drip.
  6. If the cream doesn’t peak, keep everything in the fridge for 10 minutes and then continue whisking.

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