Mini bakes, maximum indulgence!

WE LOVE… CHERRY & ALMOND MUFFINS pg30 // BLUEBERRY MUFFINS pg31 // PARTY RING CUPCAKES pg32

A delicious surprise jam filling!

For the vegan lemon berry cupcakes, see page 30

Vegan lemon berry cupcakes

MAKES 10-12

For the cupcakes

60ml (2fl oz) plant-based milk

90ml (3fl oz) sunflower oil

90g (31/4oz) coconut sugar or

caster sugar

90ml (6 tbsp) lemon juice

grated zest of 1 lemon

1 tsp vanilla extract

220g (8oz) plain of GF plain flour

2 tsp baking powder

For the frosting

75g (23/4oz) butter

1 tbsp (15ml) aquafaba

200g (7oz) icing sugar

For the filling

5 tsp berry jam

5 strawberries, halved

salta pinch of salt1

1 Preheat the oven to 180°C/Gas Mark 4 and line a cupcake/muffin tray with 10-12 cases.

2 Whisk together the plant-based milk, sunflower oil, sugar, lemon juice, lemon zest and vanilla extract in a large mixing bowl.Preheat the oven to 180°C/Gas Mark 4 and line a cupcake/muffin tray with 10-12 cases.

3 Sift in the flour and baking powder and add the salt. Whisk to a thick, smooth batter.

4 Divide the batter between the cases using an ice cream scoop, filling them about three-quarters full. Bake for 15-20 minutes, until golden brown, firm to touch and an inserted skewer comes out clean.