Courtesy of our fabulous lemon rapeseed oil, our sunshine yellow, sweet and zesty Lemon and Chia Seed Cupcakes make a perfect pairing with a cup of tea. They are soft and moist, bursting with lemon flavour and topped with a vegan friendly Lemon Buttercream Icing.
Recipe by Edgie Eats | @edgie__eats on Instagram
- 220g plain flour
- 200g caster sugar
- 1 tsp baking powder
- 250ml soya milk
- 80ml of Fussels Lemon Rapeseed Oil
- Zest and juice of 1 lemon
- 2 tbsp chia seeds
For the icing
- 200g vegan butter
- 400g icing sugar
- 1 tbsp lemon juice
- 1 tbsp chia seeds
- Edible glitter (optional)
Preheat the oven to 180* and line a 12-cupcake tray with cupcake liners.
Sift the flour into a mixing bowl then add the sugar and baking powder.
Add the soya milk, Fussels lemon infused rapeseed oil, lemon juice, lemon zest, chia seeds and stir until no lumps remain.
Divide the batter evenly between the 12-cupcakes liners.
Bake for 20 minutes until a toothpick inserted comes out clean.
Allow to cool for 20 minutes.
Whilst the cakes cool, whip the butter in a bowl with a handheld mixer for 5 minutes until the butter is a light-yellow colour.
Whisk in the icing sugar and lemon juice to form a smooth buttercream.
Pipe the buttercream onto the cooled cakes as desired.
Top with extra chia seeds and edible glitter.