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Vegan Lemon and Almond Cupcakes

Vegan Lemon and Almond Cupcakes

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Recipe by Angie Boyd


• 250g Cake Flour
• 300g Selati Castor Snow
• 10ml Baking powder
• 115g Ground almonds
• 2.5ml Salt
• 400ml Almond milk
• 45ml Soya Flour
• 250ml Canola Oil
• 15ml Lemon zest, grated

Lemon drizzle frosting:
• 250g Selati Icing Snow
• 1 Lemon, juice and zest

Custard filling:
• 250ml Almond milk
• 25g Custard powder
• 40g Selati Castor Snow
• 5ml Vanilla essence
• 15ml Amoretto liqueur

Almond brittle:
• 100g Slivered almonds
• 50g Selati White sugar
• Few drops Lemon juice


• Sift the all the dry ingredients into a bowl and make a well in the centre.
• Mix the almond milk, lemon zest and oil together.
• Stir the wet mixture into the dry ingredients to form a thick batter.
• Pour the mixture into the prepared cupcake cases and bake until done.
• Remove from the oven and turn out onto a cooling rack to cool. Once cool, slice each cupcake in half.

Custard filling:
• Place 200ml of the almond milk and vanilla in a saucepan and bring to the boil (scald).
• In a bowl, mix sugar and custard powder together with a 50ml of the almond milk to a paste.
• Pour a little of the hot milk into the custard powder mixture and whisk together.
• Return the mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, until thickened.
• Remove from the heat and add the liqueur.
• Cover with clingfilm while cooling to prevent a skin from forming. Once cooled, place a spoonful of custard into each sliced cupcake.

• Place the sifted icing sugar in a bowl.
• Warm the juice to tepid.
• Add the juice a spoonful at a time, and working from the centre outwards, mix with a wooden spoon until smooth and thin enough to coat the back of the spoon.
• Add the finely grated zest and mix through
• Drizzle over the filled cupcakes and decorate with almond brittle.

• Place the almonds onto a greased baking sheet and toast in a 180C until golden.
• Place the sugar, lemon juice and just enough water to make it look like wet sand, into a saucepan set over a low heat.
• Stirring occasionally, allow the sugar to dissolve completely.
• Boil the sugar until it turns a deep caramel colour.
• Remove and immediately, pour out onto the toasted almonds on the prepared tray.
• Allow to cool until hard. Break into small pieces.