1/4 cup oil of choice (I used sunflower! If using coconut, be sure to melt first.)
Just under 1 cup plant milk of choice
1 lemon (the juice and the zest)
1/4-1/3 cup maple syrup (depending on how sweet you're wanting it)
1 teaspoon vanilla extract
Dash of salt
1 cup almond flour
2/3 cup brown rice flour
1/2 cup oat flour
1/4 cup potato starch
2 generous teaspoons of baking powder
1/4 teaspoon baking soda
Start by pouring the oil, plant milk, lemon juice and zest, maple syrup, and vanilla into a mixing bowl and whisk until just combined. Add in the salt, flours, potato starch, baking powder, and baking soda and mix again until a smooth batter forms. Spoon the batter into a lined cupcake tin so that each cup is 2/3-3/4 of the way full, and bake at 350 for 20-25 minutes until they are lightly browned and a toothpick comes out clean.
Voila! Your very own lemon cloud cupcakes. This recipe should yield around 8-12 of them (mine were a little small because I really pushed to get 12 out of it). I hope you enjoyed this recipe! And if you try it out for yourself, I would love to know what you think. I also love seeing your versions of these kitchen creations, so if you make this recipe, feel free to snap a picture of your own and tag me on Instagram!
Stay tuned for more recipes to come. And if you have any treats you would love to see given a plant-based makeover, be sure to let me know and I'll do what I can to make it happen.
Love and sunshine!