Ebony Carrot Buttercream Lemon Poppyseed Cupcake
Nothing beats lemon in the summertime—ice cold lemonade, the fresh lemon smell, and the bright, sunny yellow color. So it’s the perfect opportunity to bake some zesty sweet Ebony Carrot Buttercream Lemon Poppyseed cupcakes! These light and perfectly moist cupcakes are bursting with a delicious citrus flavor with the addition of a satisfying crunch from poppy seeds. Top them off with a silky and airy buttercream made with Suncore Foods® Ebony Carrot Powder for the perfect complement of flavors and a stunning color combination! Be ambitious and practice piping unbelievably beautiful rosettes while the cupcakes bake in the oven and relish in the irresistible lemon aroma!
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
75g powdered sugar, sifted
1/2 tbsp poppyseeds
1/3 cup coconut oil
3/4 cup soy milk, room temperature
Juice & zest of 1 lemon
1 tsp vanilla bean extract
100g dairy free butter
100g vegetable shortening
2 cups powdered sugar
1/4 tsp salt
1/2 to 1 tbsp of lemon juice
3 tsp Suncore Foods® Ebony Carrot Powder for the color & dissolved
1. Cupcake — Preheat the oven to 170c. Prepare muffins pan with liners, set aside. In a large bowl, sift dry ingredients and whisk to combine. Add in milk, lemon juice, lemon zest, vanilla, coconut oil. And until well combined. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.
2. Frosting — Whip butter and vegetable shortening in the stand mixer bowl with the paddle attachment, on medium speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in dissolved Suncore Foods® Ebony Carrot Powder and lemon juice (add more lemon juice if you’re looking for thinner consistency), mix on medium speed for 1 to 2 minutes until smooth.
3. Pipe the frosting onto the cooled cupcakes and serve.