FOR THE CAKE
|
1 pkg |
Lulubelle Vanilla Cake Mix |
|
2 |
eggs or flax meal (see package for instructions) |
|
1/3 cup |
vegetable oil |
|
2/3 cup |
milk or oat milk |
|
2 tbsps |
lemon juice |
|
2 tbsps |
poppy seeds |
|
3 tbsps |
lemon zest |
1. Preheat oven to 350⁰F.
2. Prepare cupcake molds with cupcake liners.
3. Beat together for 5 minutes on medium speed all the ingredients except the zest.
4. Stir in the lemon zest.
5. Pour into cupcake liners halfway and bake at for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE ICING
|
1 cup |
butter or vegan butter |
|
1 cup |
shortening or vegan alternative |
|
6 cups |
icing sugar |
|
1 tbsp |
pure vanilla extract |
|
1 pinch |
salt |
|
2 tbsps |
milk or oat milk |
|
|
Lulubellered color food coloring |
1. Beat the butter and shortening together on medium high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency, adding more milk if necessary.
4. Form a paste with the red food coloring and 1 tsp water and add to icing. Beat until the desired color is reached.
5. Frost cupcakes as desired (you can freeze any remaining icing for another time)5. Glacez les petits gâteaux comme vous le souhaitez (vous pouvez congeler le glaçage restant pour une autre fois)