MINI LEMON CAKES
The perfect summer dessert that you can't get enough of. Super quick and easy to make!
Equipment
- 12 muffin cups
Ingredients
For the base:
- 300 g flour
- 250 ml plantbased milk
- 200 g brown sugar
- 125 ml oil
- 1 pack baking powder
- 1 pack vanilla sugar
- 1 lemon zest
For the glaze:
- 200 g icing sugar
- ½ lemon juice
- 1 splash water
Instructions
- Mix all ingredients for the base and pour into 12 paper muffin cups.
- Bake for 20 minutes at 180 degrees and let cool.
- Mix all ingredients for the glaze until smooth and pour on the cupcakes.
- Let set in the refrigerator for 10 minutes and enjoy!
