Lemon Verbena Vegan Cupcakes with Orange-Almond “Buttercream” Frosting

Name: Lemon Verbena Vegan Cupcakes with Orange-Almond “Buttercream” Frosting
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 0 teaspoons almond extract; 1 Tbsp apple cider vinegar; 1 teaspoons baking powder; 1 teaspoons baking soda; 2 Tbsps cornstarch (prevents the cupcakes from being too dense); 59 milliliters dairy-free margarine (I like Earth Balance – soy-free is available); 237 milliliters all-purpose flour; 237 milliliters fairly firmly packed rinsed and dried lemon verbena leaves (I find that the largest leaves dont impart as much flavor; perhaps use them for garnish); 1 sprig Fresh lemon verbena; 237 milliliters soymilk or milk alternative; 2 Tbsps frozen orange juice concentrate (I use Minute-Maid; check to see that the brand you purchase contains no high fructose corn syrup if you avoid it); 473 milliliters powdered sugar; 1 teaspoons salt (I use sea salt in everything, as I like the barely detectable “crunch” even in sweets, but table salt is fine and more traditional in baked goods); 177 milliliters sugar; 1 teaspoon vanilla extract; 79 milliliters canola or vegetable oil; 59 milliliters vegetable shortening (such as palm shortening)

Lemon Verbena Vegan Cupcakes with Orange-Almond “Buttercream” Frosting might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 310 calories. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up fairly firmly and lemon verbena leaves, apple cider vinegar, powdered sugar, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 350 degrees.Line a regular-sized 12-cup muffin tin with cupcake papers.In a small bowl, whisk together soymilk and vinegar to curdle into a vegan buttermilk. Set aside.Meanwhile, in a food processor, pulse together the sugar and lemon verbena leaves until tiny flecks of green are distributed through the sugar.

Ingredients you will need

Buttermilk

Cupcakes

Soymilk

Vinegar

Lemon

Sugar

Equipment you will use

Food Processor

Muffin Tray

Whisk

Bowl

Oven

Transfer the mixture to a medium size bowl, and add flour, cornstarch, baking powder, baking soda and salt.Make a well in the center and pour in the soymilk mixture along with the oil and extract.Stir the wet and dry ingredients together with a wooden spoon until virtually no lumps are detectable.Using a scoop, fill the muffin cups only 2/3 full. That’s all the batter you will have because filling them fuller can cause sinking.

Ingredients you will need

Corn Starch

Extract

Soymilk

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Wooden Spoon

Muffin Liners

Bowl

Bake the cupcakes on the center oven rack for 20-22 minutes or until a wooden pick inserted in the center of one comes out clean.Cool and then frost with Orange-Almond Buttercream Frosting.In the bowl of an electric mixer, cream together the shortening and vegan butter.

Ingredients you will need

Shortening

Cupcakes

Frosting

Almonds

Butter

Orange

Cream

Equipment you will use

Hand Mixer

Oven

Bowl

Add the powdered sugar, and combine on low speed so that you don’t end up covered in white powder.Gradually increase the speed and when the mixture begins to look incorporated–it will be thick, almost like a dough instead of a frosting–add the frozen orange juice concentrate and extracts.Beat until smooth and creamy. If necessary, add more orange juice concentrate or powdered sugar to achieve the perfect texture.

Ingredients you will need

Orange Juice Concentrate

Powdered Sugar

Frosting

Dough

Transfer the frosting to a pastry bag, if using, and pipe frosting on top of cooled cupcakes, dividing evenly among them. If necessary, place the bag in the refrigerator for a bit to stiffen the frosting before frosting. Alternatively, swirl the frosting onto the cupcakes using a knife or an offset spatula.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Offset Spatula

Pastry Bag

Knife

Serve cupcakes on individual plates or a platter garnished with lemon verbena sprigs.Store any leftovers in an airtight container in the refrigerator.

Ingredients you will need

Cupcakes

Lemon