I’ve been drooling over the idea to create a cupcake recipe for a while now. In my mind, the cupcakes had to be bold in flavors with an unusual twist to make my eyes pop out, mouth drool and make my brain dream about them every day. Not to mention of course vegan, oil-free and the base low in sugar for the comfort of our bodies. This of course without inhibiting the famous dessert feeling you get from eating cupcakes.
I mentioned the idea to a good friend and eagerly he launched the idea of a lemon and ginger cupcake with a green tea frosting. Something which fitted my plan perfectly.
I had my challenge and the work began. 48 cupcakes later, four different test cupcake batches, four different frosting tests and with the help of 9 different pallets we got ourselves some awesome cupcakes.
A super delicious cupcake that you can devour with good conscious. If you want to, you can cut down the sugar quantity in half and omit the frosting and they are still wonderful. For even sweeter cupcakes (closer to the traditional one) add another 2 tbsp of sugar to the batter.
For the cupcake batter
for 14 cupcakes
- 100g (7tbsp) aquafaba (the liquid in a chickpea can)
- 50g (1/4C) sugar (use 2tbsp of the quantity in the aquafaba process)
- 43g (4tbsp) lemon juice (1tsp for the aquafaba whip)
- 1 pinch of salt
- 90g (0.20lb) apple, with skin (about one small apple)
- 100g (1/2C) plant-based milk
- 1tsp vanilla extract or 1/2tsp pure vanilla powder
- 14g (1tbsp) apple cider vinegar
- 30g (2tbsp) grated fresh ginger
- 10g (2tbsp) lemon zest
- 260g (2C) white pastry flour of choice, (
- 9g (2tsp) baking powder
- 4g (1/2tsp) baking powder
- Preheat the oven to 200 degrees Celcius or 390 degrees Fahrenheit.
- In a mixer or food processor add the aquafaba and whip it for 2 minutes. Add 2tbsp sugar, a teaspoon lemon juice and a pinch of salt. Run on high until they get the consistency of a traditional merengue (white and thick).
- While the mixer is working on the aquafaba. In a blender, blend together the apple, milk, the rest of the lemon juice, vanilla extract and apple cider vinegar until smooth. Add the ginger and pulse it once or twice.
- Add the aquafaba to a clean bowl. Then sift all of the dry ingredients into the aquafaba. Gently fold the dry ingredients into the aquafaba with the help of a spatula. This until the batter is lump-free but this without whisking out all of the air.
- Add the liquid and lemon zest to the batter. Gently fold it in.
- Prepare 14 cupcake molds. If you use traditional paper molds and not the silicon ones, gently grease them with some neutral oil so the cupcakes won’t stick.
- Divide the batter in all of the molds (about 2tbsp in each).
- Bake for 20 minutes until a knife comes out clean.
- When the cupcakes are done immediately place them separately on a wire rack to cool down so that they won’t continue to bake and dry up.
For the green tea frosting
- 4tbsp (1/4C) hot water
- 2 tea bags (2x1g)
- 300g (2C) powdered sugar
- 1tbsp lime juice
- Green food color (optional)
- 14 small triangles of fresh lemon pieces. Cut a lemon in slices and then cut out triangular keeping it’s skin)
- Pour hot water over the tea bags and cover. Let steep for at least 1-2h.
- Squeeze out the water of the tea bags. You should have 3-3.5tbsp of tea.
- In a bowl mix all of the ingredients and let chill for a bit.
- When the cupcakes are cold, cover the cupcakes with frosting and a piece of lemon.
- Now eat and enjoy.