Poppy Seed and Lemon Cupcakes Recipe

Serves:

Cooks in:

1½ hours plus cooling time

Ingredients

2 lemons, 1 cut into 12 thin slices, 1 kept whole
135 g (4. oz) vegan egg replacement
5 tablespoons agave nectar or caster sugar, plus extra agave nectar for drizzling
75 g (3 oz) lightly salted vegan butter, melted
100 g (3. oz) ground hazelnuts
50 g (2 oz) spelt flour
2 tablespoons vanilla vegan protein powder
1 teaspoon baking powder
2 tablespoons poppy seeds
50 g (2 oz) sultanas

Method

1. Line a 12-cup cupcake tin with paper cupcake cases.

2. Put the lemon slices and whole lemon in a small saucepan and cover with boiling water. Simmer very gently for 20–30 minutes until the slices are tender. Lift out the slices with a slotted spoon and set aside. Cook the whole lemon for a further 15 minutes until soft and squashy. Drain and leave to cool.

3. Halve the whole lemon and discard the pips. Roughly chop, put in a blender or food processor and blend to a purée. Transfer to a bowl. Add the egg replacement, agave nectar or sugar and melted vegan butter and mix together well.

4. In a separate bowl, mix together the ground hazelnuts, flour, protein powder, baking powder and poppy seeds. Add the lemon purée mixture with the sultanas and stir until evenly combined.

5. Divide the cake mixture between the cupcake cases. Place a reserved lemon slice on top of each and drizzle with a little extra agave nectar.

6. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until the cupcakes are risen and lightly browned. Transfer to a wire rack and leave to cool completely.

Extracted from High Protein Vegan by Rose Wyles, published by Hamlyn, £16.99 www.octopusbooks.co.uk

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