Strawberry Citrus Cupcakes

Ingredients

For the Cake:

  • 140g Plain flour
  • 30g Soya marge
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • Zest of 1 lemon
  • 70g Sugar
  • 1/2 tbsp Cider vinegar
  • 90 ml Soya milk
  • 2 tsp Lemon juice
  • 1 tsp Vanilla essence

For the Toppings:

Method

  1. Mix the flour, baking powder, lemon zest and salt and set aside
  2. Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, vanilla essence and 1 tsp of lemon juice.
  3. Gradually add in the dry ingredients (saving a tbsp of lemon zest for decoration)
  4. Evenly distribute half the cake mixture between 6 muffin cases
  5. Gently spoon a 'dollop' of strawberry jam in to each cake and top with equal amounts of the remaining cake mix
  6. Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
  7. Allow to cool before decorating

To Decorate:

  1. Beat the icing sugar and soya marge together and stir in the vanilla essence, 1 tsp lemon juice and food colouring; refrigerate 
  2. Carefully spread lemon curd evenly over each cake
  3. Whisk the remaining strawberry jam into the butter-cream icing 
  4. Using a piping bag or spatula, spread the strawberry icing over the lemon layer, sprinkle with zest and top with a strawberry

Cooking Temperature: 175 degrees

Cooking Time: 20 Minutes

Serves: 6

Keeps For: 3 days

Tips and Comments

  • See Not-Dairy for details of soya marge and milk
  • If your butter-cream separates it's just at the wrong temperature; try chilling it (or warming it up!) and whisking it again.
  • These were invented to use up leftover icing, jam and lemon curd before I went away but are so good I'd make them deliberately now!