+SFO
While we can’t claim that these cupcakes are a health food, we do find the combination of the superfood acai and lemon to be a dynamic duo. Take a bite of these unique cupcakes and you’ll probably wind up eating at least three of them. —LM + AM
MAKES 1 DOZEN CUPCAKES
1 cup (226 g) vegan butter, at room temperature, divided (use soy-free)
1 cup (225 g) vegan granulated sugar
1 tbsp (14 ml) pure lemon extract
¼ cup (60 ml) aquafaba (liquid from a can of chickpeas), at room temperature
1½ cups (177 g) cake flour (see Note)
1 tsp baking powder
¼ tsp fine sea salt
1 cup (240 ml) plus 1 tbsp (15 ml) cashew milk at room temperature, divided
2 cups (260 g) vegan powdered sugar
1 tsp acai powder
1 tsp vanilla extract
Preheat the oven to 375°F (190°C) and line a muffin pan with cupcake liners.
In a large mixing bowl, beat ½ cup (113 g) of the butter and granulated sugar on high until smooth and creamy, about 3 minutes. Add the lemon extract and aquafaba, and beat on high for 1 minute.
In a medium bowl, whisk the flour, baking powder and salt until combined. Add half to the butter mixture and beat on low for 30 seconds while adding ½ cup (120 ml) of the milk. Add the rest of the flour mixture and beat while adding ½ cup (120 ml) more milk. Beat until just combined, about 30 to 45 seconds. Stir.
Use a spatula to scrape the sides, and stir until you don’t see any dry flour.
Spoon about ¼ cup (60 g) of the batter into each liner, and bake on the center rack for 10 minutes. Reduce the heat to 350°F (177°C) and bake for another 15 to 20 minutes, or until a wooden toothpick comes out clean when inserted into the center of a cupcake.
Cool completely before frosting.
To make the frosting, beat the remaining ½ cup (113 g) butter, powdered sugar, remaining 1 tablespoon (15 ml) cashew milk, acai and vanilla extract in a stand mixer until smooth and creamy. Top each of the cupcakes with the frosting and serve.
Note: For best results, use cake flour. All-purpose flour makes a dense cupcake that can sink in the center. Also, make sure that the butter, aquafaba and milk are room temperature or the cupcakes will fall in the center.