zingy mini Lemon cupcakes (dairy-free)

ohh for the love of lemon ;-)

ohh for the love of lemon 😉

As promised, here are some recipes for the beautiful mini Lemon cupcakes I made last weekend for some beautiful pregnant ladies.

For 15 mini pop-in-your-mouth goodness, you’ll need:

  • 63 g Pure Sunflower spread
  • 63 g self-raising flour
  • 63 g caster sugar
  • 1 tbsp soya milk
  • 1 large egg
  • Grated zest of 1 lemon

For the lemon icing:

  • 30 g Pure sunflower spread
  • 125 g icing sugar, sifted
  • 2 tbsp concentrated lemon coulis (make as my orange coulis, recipe here)


  • Mini muffin tins and 15 mini paper cases


  • Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with a spatula until combined and smooth.
  • Spoon the mixture into individual paper cases. I find full 1 tsp for each more than enough for each case.
  • Bake in a preheated oven at 180°C/gas for 20mins or until well risen and light golden brown.
  • Transfer the cakes in their cases to a wire rack, and leave to cool.
  • When cooled, prick each cake with a toothpick and spoon 1/4 tsp of lemon coulis on top, then allow it to soak in.
  • For the icing:
  • Beat the spread and the icing sugar into small bowl with a whisk or spatula until evenly combined. Add the lemon coulis and beat again until smooth
  • Pipe onto your cakes with any tip you like…I have used the wilton star tip here. Decorate as you wish, pop into your mouth…..feeeeel the zing 😉
mmmmmm Lemonnnnn

mmmmmm Lemonnnnn



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About the Author: foodie

Yoga Teacher & Great Baker