Scan Magazine
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Lifestyle and Wellness
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Food Column
Vanilla cupcakes with lemon frosting Spring is around the corner, and, soon, we can start baking with seasonal produce. I look forward to swapping nuts and cocoa for rhubarb, fresh berries and fruit. By Sofia Nordgren
It’s still a little early to enjoy the fresh produce from the garden. However, we can use all the pretty flowers to decorate our bakes. The pink cherry blossoms are probably my favourites, but almost any spring flower can bring magic to your creations. One of the best things to decorate is cupcakes. The frosting is beautiful on its own, but with a few spring flowers on top, your creation immediately reaches the next level. When it comes to flavour, I love to combine sweet and sour, so for this recipe I have made vanilla muffins and topped them with lemon frosting. And a few pretty spring flowers of course. AMOUNT: 12 cupcakes INGREDIENTS: MUFFINS 1 dl | 100 ml aquafaba 3/4 dl | 70 g granulated sugar 75 g vegan margarine 1 dl | 100 ml plant milk 3 dl | 180 g all-purpose flour 2 tsp baking powder pinch of salt 1 tsp lemon zest (from an organic lemon) FROSTING 100 g plant-based butter 1 dl | 100 ml powdered sugar 100 g plant-based cream cheese 1 tsp finely grated lemon zest (from an organic lemon)
INSTRUCTIONS: 1. Preheat the oven to 175°C. 2. In a baking bowl, combine aquafaba and granulated sugar. Use an electric hand mixer and beat until white and fluffy. This takes about 30 seconds. 3. Combine all the dry ingredients and the lemon zest and add to the aquafaba. 4. Melt the margarine and add the oat milk, then add it to the aquafaba batter. Stir together.
5. Pour the batter into 12 cupcake liners. 6. Bake in the middle of the oven for about 15 minutes. Let cool completely. 7. Combine the ingredients for the frosting. Stir until smooth and even. Use an electric hand mixer if you think that’s easier. 8. Pipe or spoon the frosting onto the muffins in any way that you like. 9. Decorate with flowers and serve!
Winner of the best Regional Cookbook at the Guild of Food Writers Awards 2022, Sofia Nordgren lives with her family in a small town in Sweden, working as a photographer, content creator and plant-based cookbook author. Cooking and baking have always been a hobby of hers and on top of that, she has a passion for nature, gardening and slow, seasonal living. Foggy mornings, cinnamon buns, and playing with her kids are among her favourite things in life. Sofia Nordgren also runs the successful blog, The Nordic Kitchen.
April 2025
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Issue 177
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25