Vegan Lemon Buttercream Recipes
VEGAN LEMON BUTTERCREAM
I used this to decorate my vegan lemon cupcakes. I got this recipe from Vegan Cupcakes Take Over the World, a very good lil cake book. I decorated my cakes with edible green glitter.
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 18 cupcakes
Number Of Ingredients 6
Steps:
- In a small bowl cream shortening and margarine together until well mixed.
- Add the icing sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well (this is easiest with hand held mixer). Add vanilla and beat for another 3-5 minutes until you have a smooth creamy and fluffy frosting.
- Wrap tightly in plastic and refrigerate until needed. Pipe or spread over cakes and refrigerate to set.
Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 1.1, Sodium 34.2, Carbohydrate 13.5, Sugar 13.1
VEGAN LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
- In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
- Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
- For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
- For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
- To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.
VEGAN LEMON CAKE
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
Provided by Katie Siddons
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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