lemon

Pink Lemonade Cupcakes

The sun is shinning, the birds are chirping, and I am parched! There is nothing like a cool lemonade on a warm spring day, unless….. there are pink lemonade cupcakes! By far the funnest cupcakes you can bring to any party. Pink is not the new black, but these cupcakes will be your new go to dessert.

Pink Lemonade Cupcakes

Ingredients:

Cupcakes

1 c. Flour
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 c. Sugar
1/4 c. Coconut Oil
1 Egg
1/4 c. Almond Milk
Pinch Salt
Juice of one lemon
Pink Dye

Frosting

1/2 c. Coconut Oil
1/4 c. Almond Milk
3/4 lb. Confectioner’s Sugar
Food Dye

Preheat the oven to 350 degrees.

Mix together the flour, baking powder, baking soda, salt, and sugar.

Melt the coconut oil and pour into the dry ingredients. Next, add the egg, almond milk, and lemon juice.

Finally, add pink food dye to the batter and thoroughly mix.

Once the batter is completely mixed, fill cupcake liners 3/4 of the way and bake for 20-25 minutes.

While the cupcakes are baking, it’s time to make the frosting!

Using a hand mixer, whip together 1/2 a cup of coconut oil (in solid form) and 1/4 of a cup almond milk.

Slowly, add the confectioner’s sugar until the frosting becomes thick, and fluffy.

Allow the cupcakes to completely cool before frosting.

Have fun with the frosting! Try out different colors or designs, or if you’re feeling really adventurous try to make them into flowers.

Lemon Coconut Vegan Doughnuts

In a world covered in cakes, cupcakes, and cookies, one man has stayed true to his first love. He has become the symbol of doughnut lovers around the world, some might even say the patron saint of doughnuts. Homer Simpson deserves to be recognized, and so on this day I bequeath it Homer Simpson day! Indulge in these sweet doughnuts and be merry!

Lemon Coconut Vegan Doughnuts

Ingredients:
2 c. Flour
1 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Applesauce
1 c. Coconut Milk
2 tsp. Vanilla
1/2 c. Coconut Shreds
Zest of 1 lemon

Glaze:
2 1/4 c. Confectioner’s Sugar
1/2 tsp. Vanilla
1/4 c. Almond Milk
Juice of half a lemon

*You’ll need a doughnut pan for this recipe

Preheat the oven 350 degrees.

Using a stand mixer, whisk together flour, baking powder and salt.

In a separate bowl, combine applesauce, coconut milk, vanilla and sugar. Pour the wet ingredients into the dry ingredients, and mix until the the batter is smooth.

Next, add the zest and coconut shreds.

Pour the batter into a greased doughnut pan and bake for 20 minutes.

Remove from the oven and allow to completely cool before adding the glaze. Meanwhile, mix together confectioner’s sugar, vanilla, lemon juice, and almond milk.

Dip each doughnut into the glaze and rest them on a wire cooling rack, until the glaze is set.

Get ready and dive into these crazy good doughnuts.

Clara’s Lemon Lavender Soufflé

Today’s recipe is dedicated to THE Soufflé girl, Clara Oswald from Doctor Who. Although her soufflés never quite turned out as expected, she will forever be known as Soufflé Girl. I was a little leery of her when she first popped up on the scene but she has since proven herself. For that, I name this week’s recipe after her, Clara’s Lemon and Lavender Soufflé. Here’s hoping she’ll figure out how to make them eventually.

Clara’s Lemon and Lavender Souffle

Ingredients:

4 Eggs (separated)
1 Extra Egg White
1/2 c. Coconut Milk
1 Lemon (zested and juiced)
1/4 c. Sugar
1 tsp. Dried Lavender
A Pinch of Salt

Makes 8 Small ramekin soufflés

Preheat the oven to 375 degrees

In a food processor ground 1/4 cup of sugar and 1 teaspoon dried lavender.

Whisk together egg yolks, zest, flour, and sugar. On a low heat, bring the coconut milk to a boil. Remove from the heat and slowly add it to the yolk mixture. Remember to whisk constantly so that the eggs don’t cook.

Once the milk is incorporated into the egg mixture, add the lemon juice and pinch of salt. Place the mixture back into a small saucepan and heat on low. Continuously stir until it becomes thick. Remove it from heat and set aside. Allow it to cool before folding in the eggs whites.

Whip four egg whites until they form soft peaks. When the yolk mixture has completely cooled, fold in the eggs whites. Pour the soufflé mixture to the top of the ramekins. Glide your finger over the edge of each ramekins so that soufflés rise.

Bake for about ten minutes, or until the soufflés rise and start to brown. Remove from heat and dust with confectioners sugar. Serve immediately so that the soufflés don’t fall.