Whoa! 2 posts in one day :) Ive been off from work...and life...this week because Ive captured a cold. Nothing too bad but I still feel under the weather. Anyway, ive found that cooking is taking my mind of feeling crappy.
Ive wanted to make a recipe with lime in it for a while now, and also have wanted to try and make some marzipan cupcake decorations since my good friend Jess made some beautiful cupcakes with fondant roses for my high tea back in May. Jess also made some cupcakes with lemon curd in them which i sadly couldnt eat as they werent vegan, so I have been wanting to try making my own lemon curd filling for a while. So I thought what better idea than to make vegan lime cupcakes with lemon curd filling topped with lime icing and marzipan flowers :)
I found a recipe that someone had posted from the Vegan Cupcakes Take Over the World book. I didnt use the dried coconut and used rice milk instead of soy. I also didnt use coconut oil, simply because I didn't see it on the ingredient list before I went to the supermarket. This recipie made 9 cupcakes.
The cupcakes turned out lovely with a not too strong lime flavour, but your could deffinately taste it in there. If you want to make these cupcakes for an occasion, I would reccomend making them on the actual day as once they had been in the fridge, they went a little dense. Perhaps this could have been corrected by leaving them out of the fridge for an hour before serving?
Coconut Lime Cupcakes
1/3 C coconut oil
3/4 C granulated sugar
1 C coconut milk
1/4 C soy milk
2 teaspoons vanilla
1 tablespoon lime zest
1 C all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 C dried coconut, plus extra for topping the cupcakes
1. Preheat your oven to 350 degrees and line cupcake tins.
2. Melt the coconut oil in a small pan over low heat.
3. Mix together coconut oil and sugar.
4. Add coconut milk, soy milk, vanilla, and lime zest and mix well.
5. Mix in flour, baking soda, baking powder, and salt.
6. Once smooth, add dried coconut and pour into cupcake
7. Cook for 25 minutes and allow to cool completely before icing.
For the icing I used powdered sugar, nuttlex, 2 tablespoons lime zest, 3 tablespoons lime juice, rice milk. This icing was really zesty and turned out really well.
I found this recipe for lemon curd which doesn’t use eggs...
Eggless Lemon Curd Recipe
1/4 C cold water
1/2 C sugar
3 tablesoons cornstarch
1/4 C fresh lemon juice
2 teaspoons lemon zest
Pinch of salt
1. In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
2. Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens reduce heat to low and cook for another minute, stirring constantly.
3. Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
4. Allow to cool and thicken at room temperature.
5. Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.
Once the cupcakes were cooled, I used the tip pictured below to put the lemon curd into the centre of each cupcake. I did this by insterting the tip, putting a teaspoon of curd into the piping tube, and then digging it into the cupcake until it had all seeped in.
The lemon curd is deffinately worth making for the cupcakes. It made the centre of the cupcakes really moist and tangy. The only thing I would do differently if I was to make the lemon curd again, would be to add more cornflour, as it turned out a little too runny.
The marzipan flowers were quite easy to make. I bought some Blackwood Lane marzipan which is totally vegan and I watched this tutorial for making marzipan roses on youtube.
Coconut Lime Cupcakes
1/3 C coconut oil
3/4 C granulated sugar
1 C coconut milk
1/4 C soy milk
2 teaspoons vanilla
1 tablespoon lime zest
1 C all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 C dried coconut, plus extra for topping the cupcakes
1. Preheat your oven to 350 degrees and line cupcake tins.
2. Melt the coconut oil in a small pan over low heat.
3. Mix together coconut oil and sugar.
4. Add coconut milk, soy milk, vanilla, and lime zest and mix well.
5. Mix in flour, baking soda, baking powder, and salt.
6. Once smooth, add dried coconut and pour into cupcake
7. Cook for 25 minutes and allow to cool completely before icing.
For the icing I used powdered sugar, nuttlex, 2 tablespoons lime zest, 3 tablespoons lime juice, rice milk. This icing was really zesty and turned out really well.
I found this recipe for lemon curd which doesn’t use eggs...
Eggless Lemon Curd Recipe
1/4 C cold water
1/2 C sugar
3 tablesoons cornstarch
1/4 C fresh lemon juice
2 teaspoons lemon zest
Pinch of salt
1. In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
2. Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens reduce heat to low and cook for another minute, stirring constantly.
3. Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
4. Allow to cool and thicken at room temperature.
5. Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.
The lemon curd is deffinately worth making for the cupcakes. It made the centre of the cupcakes really moist and tangy. The only thing I would do differently if I was to make the lemon curd again, would be to add more cornflour, as it turned out a little too runny.
The marzipan flowers were quite easy to make. I bought some Blackwood Lane marzipan which is totally vegan and I watched this tutorial for making marzipan roses on youtube.