Dairy-Free Lemon Blueberry Cupcakes
(Adapted from Gluten Free on a Shoestring)
2 cups flour
1/4 cup cornstarch
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup granulated sugar
zest of 2 lemons
1/2 cup brown sugar
12 Tbsp earth balance butter, room temp
3 eggs, room temp
1 tsp vanilla
1/4 fresh lemon juice
3/4 cup apple sauce, room temp
1 1/4 cup blueberries tossed with 1 tsp cornstarch
Preheat your oven to 350.
Line a muffin tin with cupcake liners.
In a large bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and granulated sugar.
Whisk in the lemon zest.
Add the brown sugar and whisk to break it up.
In a separate bowl, beat together the butter, eggs, vanilla, lemon juice, and apple sauce.
Make a well in the dry ingredients.
Add the wet ingredients to the dry, mixing to combine.
Fold in the blueberries.
Fill each cupcake about 3/4 full.
Bake 20-22 minutes.
Remove from the oven and allow to cool until the cupcakes can be easily transferred to a wire rack to finish cooling.
Cool completely, then frost with lemon buttercream.
1/2 cup shortening
1/2 cup earth balance butter, room temp
1/4 tsp salt
4 cups powdered sugar
1-3 Tbsp lemon juice
Cream together the butter and shortening.
Add the salt.
Gradually add the powdered sugar, adding lemon juice to thin as needed.
Add lemon juice to thin the frosting to your desired consistency.*
*If the frosting is too tart, use non-dairy milk when thinning the frosting. You can also use 1/2 tsp lemon extract. The important thing is that you taste the frosting so it's just the way you want it.
This means that I want spring-inspired baked goods to eat while I watch the Spring Baking Championship. This week's spring-inspired recipe takes us back to 2014 and the post that launched Type & Cakes: a gluten-free, dairy-free lemon cake. This cake went on to be served at a wedding. As far as gluten-free cakes go, this one is perfection. But since I don't personally need gluten-free baked goods anymore, I wondered if this cake would be just as good made with all-purpose flour. Spoiler alert: it is!
The only modification I made to the original recipe was to remove the xanthan gum. I kept the cornstarch because this adds more of a "cake flour" texture (cake flour is just all-purpose flour sifted with corn starch). You could leave the corn starch out and be okay.
This recipe also makes a terrific layer cake (I just prefer cupcakes because they're easy to share). For a cake, use two 9" pans and bake for 20-25 minutes.