Lemon drizzle fairy cakes with lemon “butter” cream.

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I used to have really strong feelings of hate for fairy cakes, they always seemed far too small for me to take them seriously. I always thought a cupcake had to be muffin sized or it just wasn’t worth buying, but now in my old age- I’m nearly 21- eating a mass of sugary cake covered with all kinds of butter cream and madness isn’t always what I want. Sometimes a little taste of spongy fluffy cake and a small dollop of butter cream is all that’s needed to keep my sweet tooth happy, I hope you enjoy this lil’ bites of lemony goodness as much as me and my family have. Happy baking!
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For the cakes:
1/4 cup vegan margarine
1 tsp vanilla extract
1 flax egg (1 tbsp flax meal + 3 tbsp water whisked together and left for a few mins)
zest of one lemon
2/3 cup golden granulated sugar
1/2 cup soy milk
2 tbsp lemon juice
1 cup plain flour
2 tsp baking powder
pinch o’ salt

The lemon drizzle:
the juice of half a lemon
2 tsp sugar

Method:
Preheat the oven to 170c/340f. Cream the sugar and margarine together until light and fluffy. Add the flax egg, lemon zest and the vanilla and give a good whisk. Whisk in the soy milk and lemon juice then sift in the flour, baking powder and salt, whisk until combined. Spoon the mixture equally into a 12 hole muffin pan that has been grease well with shortening. and bake for about 20-25 minutes, until golden and well risen in the middle. Microwave the lemon juice for the drizzle until its nice and hot then stir in 2 tsp sugar until dissolved, as soon as the fairy cakes come out of the oven poke holes all over the tops with a skewer and spoon 1-2 tsp of the drizzle over them. Allow to cool for 5 minutes in the muffin pan before gently easing out of the muffin pan with a pallet knife and allowing to cool completely on a wire rack, until ready for icing.

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For the icing:
2 level tbsp vegan margarine
2 level tbsp vegetable shortening/ vegetable fat
1/4 tsp vanilla extract
1 tsp lemon flavouring (if you cant find this replace some of the soy milk with lemon juice)
3 tbsp soy milk
6-8 tbsp icing sugar or more

Method:
Cream together the margarine and vegetable shortening, then cream in all the liquid ingredients. Slowly whisk in 2 tbsps of the icing sugar at a time until you get a nice spreadable consistency. Spread on your lil’ fairy cakes with a pallet knife and enjoy!
lemon drizzle cupcakes vegan 3

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7 thoughts on “Lemon drizzle fairy cakes with lemon “butter” cream.

  1. Perfect party food or even better…make a whole batch and a large pot of tea and spend the morning watching trash tv and slowly devouring each and every one…sounds like my kind of morning! 😉

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