Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting
Ingredients
Lemon Poppy Seed Cupcake
- 1 tbsp chia seeds
- ¾ cup oat milk
- ¼ cup coconut cream*
- 3 tbsp fresh lemon juice
- 1 ½ tsp pure vanilla extract
- ⅓ cup coconut oil, soft room temperature
- ⅔ cup granulated sugar (140 g)
- 156 g all purpose flour
- ⅓ cup almond flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tbsp poppy seeds
- 2 tbsp lemon zest
Filling
- vegan lemon curd
Whipped Coconut Cream Topping
- 1 can coconut cream chilled overnight**
- 1 tsp vanilla powder
- powdered sugar as much as needed
Instructions
- Preheat the oven to 180 degrees celsius.
- Whisk the chia seeds together with oat milk, coconut cream, vanilla and freshly squeezed lemon juice. Set aside to thicken.
- Rub the lemon zest in your fingers with the sugar to bring out the lemon flavour.
- Cream the soft coconut oil and sugar together. Then mix it in with the chia mixture.
- Combine the rest of the dry ingredients now, flour, baking soda, baking powder, poppy seeds, zest, and salt.
- Combine the wet and the dry mixtures together, stirring gently and only just until combined. It's important not to over-mix.
- Pour the batter into muffin forms and bake for approximately 20-22 minutes depending on your oven. They should be lightly golden brown when done, you can test a muffin with a knife and it should almost come out clean.
- When the cupcakes have cooled, make a small indent in the cupcakes and drop a dollop of vegan lemon curd in the hole.
- Then whip the coconut cream and add the vanilla powder and powdered sugar until you've got the desired taste and texture. To make the coconut cream have a thicker texture you can add more powdered sugar.
- Top the muffins with the coconut cream, toasted coconut flakes, and optional lemon zest for extra pretty garnish. Best served immediately. Store leftovers in the fridge. Enjoy!
Notes
*I’ve used thick coconut cream, the thickened part of a can of coconut milk, and coconut yogurt, all work for this recipe!
**To make the whipped coconut cream topping it's imperative the can of coconut cream has been chilled properly, preferable 24 hours or at least overnight. This allows for the whipped topping to best hold it's shape when whipped. Only the thickened part of the coconut cream is to be used, not any of the runny coconut water/milk.