Vegan Cupcakes: One Recipe, Endless Possibilities | Amy Kimmel | Skillshare

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Vegan Cupcakes: One Recipe, Endless Possibilities

teacher avatar Amy Kimmel, Baking and Pastry Arts Instructor

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

15 Lessons (1h 7m)
    • 1. Introduction

      0:54
    • 2. Basic Vanilla Cupcake

      7:36
    • 3. Vanilla Frosting

      4:27
    • 4. Coffee Cream

      3:43
    • 5. Almond Praline

      3:25
    • 6. Vanilla Coffee Cupcake

      3:58
    • 7. Blueberry Compote

      4:25
    • 8. Blueberry Batter

      5:05
    • 9. Blueberry Frosting

      2:05
    • 10. Blueberry Cupcake

      3:17
    • 11. Oat Crumble

      4:02
    • 12. Lemon Curd

      8:18
    • 13. Shortbread Crust

      6:11
    • 14. Lemon Batter

      4:08
    • 15. Lemon Cupcake

      5:19
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About This Class

The big secret to all of those crazy cupcake ideas is that most of them are built off of a few basic recipes.  In this class, you will learn a vegan vanilla cupcake recipe that can be easily and effortlessly adapted to a wide variety of flavors.

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You will also learn some great base recipes for fillings, frostings, and toppings:

  • Vanilla Frosting
  • Coffee Pastry Cream
  • Almond Praline
  • Blueberry Compote
  • Oat Crumble
  • Lemon Curd

You can follow along with the recipes in the class, mix and match, or use your own flavor combos!

Meet Your Teacher

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Amy Kimmel

Baking and Pastry Arts Instructor

Teacher

I’m Amy. I’m originally from Pennsylvania and grew up on stick-to-your-ribs desserts. Think pecan sticky buns and fresh made fruit pies…straight from my grandma’s house!

I always loved to bake and when I was 18, I started my first pastry job at a ski resort decorating cakes, baking cookies, and running registers. I spent a lot of years moving around the country and trying out different ways of following my passion. Everything from large volume pastry baking to having my own little tent at a farmer’s market in Kalispell, Montana. I loved every minute of it and collected so many amazing memories.

Fast forward 10 years and I started teaching baking online. I really had no idea what I was doing, but I spent 6 solid months lea... See full profile

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Transcripts

1. Introduction: Cupcakes can be so much fun to put together. You can put your own twist on them and you can really take some basic recipes, mix and match, and come up with so many possibilities. In this class, we're going to do just that. We're just going to take a few recipes. We're going to put them together in different ways. And you can really see all of the possibilities. This class has lessons that are broken down into nice bite-size chunks. You can find the recipes and resources on the Projects and Resources page there there as PDF attachments. And of course, there's a project included with the class so you can practice and share what you're working on. I can't wait to see what you create and I'll see you in the next lesson. 2. Basic Vanilla Cupcake: This is our first method, a lesson in this course, we're going to take a look at the basic vanilla cupcake batter. This is the batter on which so many other recipes can be built. You can add it a lot of flavors, a lot of textures, and the possibilities are endless. Now to get a good result out of our vanilla cupcakes, There's a few things we want to do to prepare so we can get the batter Mead and get it into the oven successfully. So let's get started on our knees on plus, which is just everything in its place. So the first thing we're going to be doing is preparing our milk. You want to pull your milk out first so that it has time to warm up and it's not super cold when we add it to the batter. And I have the milk already weighed out and I'm adding a couple teaspoons of apple cider vinegar. Now you can use a white vinegar if that's what you have on hand. I like apple cider vinegar just because it's usually what I keep in my kitchen. Now this is going to basically curdle our plant milk. I'm using almond milk here. And it's going to create basically a vegan butter milk. So we can just give that a little swirl and set that to, to the side. And you will notice it will curdle as it sits. Next thing we wanna do is weigh out our coconut oil into a small sauce pan and get it on medium, low heat. We just want to melt it. We don't want to overheat it if you want to melt it in the microwave and that's totally fine, just need to get it to liquid form. You'll also want to weigh out your apple sauce and just have that ready to go spit. It is also a room temperature in case you keep your apple sauce in the refrigerator. This is just an unsweetened applesauce way out all of the other ingredients. And then we also want to prepare a cupcake pan. I am just using some all-natural non-stick liners. This recipe makes 12 cupcakes. I like these liners because they peel off very, very easily. But we also have the added bonus of having oil and our cupcakes. So most rappers would peel off nicely. I'm going to set this aside, who weigh out the rest of the ingredients and then preheat my oven to 350 degrees Fahrenheit. What's really lovely about this recipe is it can just be done in a bowl by hand. We're going to start out by getting our flower in there. Already weighed out my sugar, that's gonna go right in. And then the baking powder and salt. We want to mix all of our dry ingredients together first so that they are evenly dispersed. Especially the baking powder and salt. Typically, recipes that call for those to be added later on tend to come out not as consistent. So I always like to add those little ingredients in during the process of mixing the dry ingredients. And our coconut oil is gonna go in at this point. And this does melt really quickly. So by the time you're done prepping everything else, it should be ready to go. Set that aside. I like to use a spatula for this part just because it does get a little bit thick. We're just doing this to coat all of the dry ingredients in that oil. And what that's gonna do is prevent or basically protect our flower from swelling up too much when we add all of the liquid ingredients and creating too much gluten and giving us a kind of rubbery texture to our cupcakes. We don't want that. There. We can see what looks good. It's kinda of crumbly kind of CMD, but that is exactly what we're looking for. And we can add in our room temperature unsweetened applesauce. Fold that right in this. Well, don't worry too much about mixing this at this point because as I mentioned, we have that oil in there and protecting the gluten a little bit. Here we are. Then we've got our milk, which you will see that it gets kind of a skin kind of curdle looking just like butter milk. And depending on what you have, if you're using vanilla extract, you want to add a couple of teaspoons to give it a nice vanilla flavor. But if you using vanilla paste, but one to 1.5 teaspoons of that is plenty. Then we'll just fold this together. There we are beautiful. This is perfect and really nice and smooth. So we're going to separate this evenly into our 12 cupcakes, whiners, standard cupcake size. And I'm going to get these into the oven, set it for 15 minutes, and then check it. They're not done. Give them another couple minutes. I just like to use a couple of spoons. Spoon the batter into my cupcake liner. If you want to pour it, that would work as well. So these cupcakes baked, They came out beautifully. And we're just going to take a look at the inside of one of these. You can see what to look for. Came out nice and even a little bit of browning here on the bottom and the sides, but is very moist and spongy. Here's the inside or just such an even crumb. It's got a nice sponge texture to it. Very fragrant of vanilla and I could feel it's almost slightly tacky on my fingers. So these are really nice, moist cupcakes. So this is exactly what you are looking for once these have cooled and set up completely. But let's move on to some other cupcake flavors. 3. Vanilla Frosting: Now we're going to take a look at a really basic vegan vanilla frosting. We're using a palm shortening, which is gonna give you the smoothest frosting and best mouth feel for any of the vegetable shortening out there. And we're going to be using a powdered sugar. Now you want to make sure that you are using a pure cane powdered sugar, and not a beat powdered sugar, because the beet sugar is going to give you a grainy texture. And typically, store brands will make beet sugar, whereas more national just sugar brands will be making the pure cocaine powdered sugar. So that's certainly something to look out for. Where do we making a vanilla frosting, which is really a great base that you can add a lot of other flavors to that we will be doing also in this course. However, we're going to be using vanilla bean paste. Now if you just have vanilla beans and that's amazing, use those. If you don't, vanilla extract will do just fine. But let's get started making this frosting. So we'll start out by getting our shortening and product sugar into the ball all at once along with our salt, I'm just using a pink sea salts for this recipe. You can use whatever you have on hand, anywhere from a quarter to a half. Teaspoon is good. I like to have a little, little hint of saltiness to my frosting just because there's so much sugar in here. So we're going to get that going on low speed and it's going to look really thick and kinda like a paste, but don't worry, it will get smooth. And then we will be adding liquid and some air to this. Now, at this point, the reason that we mix it like this is because it is a paste so we don't have to sift our products sugar at all because we're making such a thick base, the mixer will do the work for you. Okay, so I'll give it a little burst on medium speed just to ensure that is nice and smooth. But you can see how thick this frosting is. Going to just scrape off the paddle here and scrape the sides and the bottom of the bowl really well. Now to have you, we're gonna do a larger batch of this frosting, like a double batch which would fit in this Kitchen Aide mixer or a stand mixer. You would want to put your sugar in into parts just so that it doesn't create a huge mess. We're going to give us back onto low-speed and stream in our milk and vanilla pasted this point. So what that kinda come together, we're going to scrape again. And then this is going to go onto medium speed and we're going to let it go for at least a minute just to aerate it and make sure that it's really nice and smooth. And it will get the perfect texture. This looks amazing and it's super smooth and fluffy. Can really smell the vanilla kind of permeating the kitchen. Here. This is our basic vanilla frosting. To this, you can add other types of flavorings. You can add extracts, like almond extract, coffee extract. You can add in fruit puree days. You can melt some chocolate, bring it back to room temperature while it's still liquid and mix that in and get a really nice, luxurious chocolate buttercream. You have some different options here. But we're going to use this frosting to top some of our cupcakes in this course. 4. Coffee Cream : So this coffee cream is going to be more like a coffee pudding. It's going to be actual brewed coffee with almond milk or whatever plant-based milk you have thickened with cornstarch. We're going to add a little bit of sugar to it to sweeten it up, but it's going to be so tasty in our cupcakes. Let's get started. I already have everything weighed out. We wanna do is whisker cornstarch into our sugar to break it up. So we'll get that wisdom. Make sure you're getting all of your cornstarch. Beautiful. And I've got my mixture of brewed coffee and almond milk. You can use whatever plant-based milk you have, that will be fine. Just wanna make sure that you do brew coffee for this, you can use instant coffee as well. If that's what you have, you just want to use coffee. You can also do Espresso to if you really wanted to get a bold flavor that right in and get this on some medium heat. So this is on medium heat, we want to continuously a whisk. And as you're whisking, you want to make sure that you're getting in the corners, as well as running along the bottom of the pan so that nothing sticks. Because once that cornstarch starts to thicken, it is going to want to stick and burn on the bottom. So we're going to keep it moving. It's going to heat up pretty quickly. So as you're whisking, you'll see it foaming up on the top. And one, it starts to dissipate, that bone starts to dissipate. We know it's starting to thicken. So that's what you want to watch out for. There's only been a few minutes on medium heat and thickens up fairly quickly. And now I can see some large bubbles in there happening. Which tells me that this is about ready to remove from the heat. Here we go, getting sick, leaving a trail in the cream when I run my whisk through it so I can take this off the heat. And as soon as we get it off the heat, we want to add in our vegan butter. And the beacon butter really is just to give us a really nice smooth mouthfeel at the end. And that'll melt right in. Beautiful. And then we'll pass it through a sieve just in case there's any little bits of cornstarch that did not break down. Gorgeous. Looks pretty good. Actually. I'm going to get a lid on this cream and you want to get it into the refrigerator and let it set up for a few hours in the fridge, or preferably overnight so it has the full amount of time to chill and set, and then it will be ready to use. 5. Almond Praline: I love making pray lean in the oven. This recipe is incredibly simple, quick to throw together, and you can use it as a topping for so many things, but we're going to be using it for our cupcakes. So first things first, I already preheated my oven to 350 degrees Fahrenheit. I have a cookie sheet with a non-stick baking mat on it. Now you definitely want to protect your cookie sheets, so you want to have parchment paper or a non-stick baking mat. And this is going to be so quick to put together. I have my Ottomans down about a half a cup. We're going to add a little bit of sugar, couple tablespoons, and then some plant-based milk. You can use whatever you have. I'm using almond milk because that's what's going to work with our flavor. It's going directly onto the cookie sheets. We don't need to put this in a bowl. We can just do it directly on the sheet here. Obviously make larger batches if you want. That almond milk is just hydrating the sugar so we can get it to stick to the Ottomans. Traditional prolene or prey Lean however you choose to say it is typically done in a sauce pan around and there's quite a few more steps, but I like doing this method because it just is incredibly simple. So you wanna make sure that all of the almonds look coded. We're going to spread it out. Here we go. And this is going to go into the oven for ten minutes. We're going to stir it and move everything around, and then it's gonna go for another 10 minutes. So let's get it in the oven. Ok, as we can see, our sugar is nice and bubbly. Certain to caramelize a little bit. So we're just going to stir these up. If you're almonds are getting to toasted, you can just give them a few more minutes. Amazing, I'm going to check it at five minutes. And it could go up to ten minutes depending on how quickly your almonds are toasting. So back into the oven, these go. So this looks wonderful. This just went for another few minutes. And you can let it go a little bit longer if you want more toasty almonds, but my almond have a nice golden color. The sugar has crystallised and harden and set. So we can just let this cool completely. And then we'll be able to peel it off and break it into pieces. And these are nice and crunchy and sweet. Perfect. 6. Vanilla Coffee Cupcake : So we've made it to the really fun part. You've put in all the work to bake your cupcakes, make your frosting, you're filling your toppings, though a lot of effort, but in the end it all comes together and makes really beautiful and delicious cupcakes. So let's take a look at the vanilla coffee cup cake and see how it's all going to come together. So we're going to be using a one m tip and I'm gonna show you how this is going to become dual purpose. So you can actually use the non piping and take one of our cupcakes. And we can use that to basically core our cupcake. Carves out a nice little center. So pretty and you can snack on that. Homer, save it for something else. And we've got our coffee cream that has set up a nicely and chilled overnight. I'm just using a small spoon. Not cream is going to go right into the center of our cupcake. And I like to fill up a little bit on top and I'll show you when we pipe on there how to kind of cover that up. But once you do that, our tip is pretty clean still. The nice part is, is then we can just drop it right into our parchment bag and fill it with frosting. And I love the 1M tip, It's really great. Universal cupcake tip. You can do a lot of different designs with the one. But where I'm gonna show you the basic swirl. So I start furthest away from me, the side opposite. And I am perpendicular to my cupcake, I'm going to start applying pressure and moving counterclockwise, creating a little border around my cream. Coming back up right to the center, stop pressure, pull away. And that is probably the most iconic traditional way to pipe on top of a cupcake with the one m tip. And of course we have our beautiful pray Lean we learned about in an earlier lesson. And this makes a really gorgeous, simple topping right on there that gives you a nice textural difference. And you have this lovely cupcake. And of course, once we finish it, we want to see what is inside. So let's take a look and we will see how that filling works out as well. And there we are. Beautiful and you can see how it makes a nice core through the center of the cupcake and the frosting as well. You get those beautiful proportions. This is gorgeous now because that cream is a refrigerated creme. You'll want to make these cupcakes right before you are ready to serve them. Otherwise, you'll need to store them in the refrigerator. The cream can't sit out at room temperature for more than about four hours. But then before you're ready to serve as pool, the cupcakes out about an hour before you're ready to serve. 7. Blueberry Compote : Now we're going to take a look at making a fruit composed out of blueberries. And you can substitute other types of barriers for this, such as strawberries, raspberries, blackberries, even cranberries. And we're going to take that and we're going to use it as part of our cupcake batter and also a part of our frosting. So the recipe that we're gonna be making in this lesson is going to be enough for both because we don't want to have to make the compound twice. So I already have some blueberries in a medium, a saucepan ready to go. And we're going to be putting sugar, crenulated sugar and water in there with it. The sugar is to sweeten it and bring out some more the flavor of the berries. And the water is to help it break down. And because it's going to be cooking for a little bit of time, a lot of the liquid will evaporate, so we need to add liquid to it. Otherwise, all of the juices from the blueberries will evaporate out. And we'll just be left with kind of a burnt fruit pulp. And we don't want that. So we want to get this on medium heat. And I'm gonna go ahead and sprinkle in the sugar. And you can adjust the sugar in your compost to your liking. It's not necessarily a, you must have this much or this little. It does help draw the moisture out of the fruit better, especially if you're using fresh fruit. However, a, you don't have to add a lot of sugar and you can also use sweetening alternatives or Gabe's syrup, coconut sugar, things of that nature, even at maple syrup, if you so please. And I'm adding in about a half a cup of water. And I'm just gonna give it a little stir to coat the blueberries. And then I'm going to let it hang out. And this is going to go for probably about 20 to 30 minutes until the fruit really breaks down. So the compound has been cooking for about 30 minutes on a low to medium heat, and the blueberries have really started to break down. They released all of their juices. Everything is soft. So what we want to do at this point is just kind of take our spatula and break up the berries the best that we can. We can turn off the heat. And then also we're going to pass it through a sieve just because blueberries have that skin. That skin doesn't really break down. And when we go to put it in our frosting, we don't want to have that skin in the frosting because then it creates separation. So I'm just gonna go ahead and start to mash some of these blueberries in here. And that's also going to bring out the natural pectin in the fruit and thicken it up just naturally. And allow this to be a little bit thicker and not so much of a thin liquid. And then pass it through our strainer. Now, I'm going to get it through this. And then I'm just going to put it into an air-tight container if you're making it far ahead, I'm gonna put it into the fridge, let it cool down just until I'm ready to use it and prepare the cupcakes. But if you do want to make this ahead of time, you're gonna wanna put it in a storage container and keep it in the refrigerator. You can keep it for up to seven days in the fridge. 8. Blueberry Batter : Now to show you how to get a nice fruit swirl into your batter. So already went ahead and prepared the basic vanilla batter. And we're going to be adding in that blue berry compost. And it's a very specific method. The key point is that you don't want to get the blueberry component mixed into the batter itself, thinning out the batter. And also once it gets into that batter, it's going to react. When a bakes, it turns gray. So we want them to just co-mingle but not come completely together. And I will show you what I mean by that. So the blueberry component has cooled down and thickened up and it's so gorgeous. You can see how thick it is. And this is gonna give us a really nice ripple effect. Now it's a pretty lenient because this is a little bit thicker. It's not just a thin liquid. So I'm gonna be adding about two thirds of my compound to the batter and then saving the final third for the frosting. And that's totally fine. We don't have to weigh it out because again, we're not really doing anything with the original base batter. So we're going to start out by just getting that compound on the top, just like that. And very carefully with a spatula, we don't want to use a whisker or anything like that. Just like that. Going to add a little more here. One more turn. That's okay. That's it. I'm not going to mess with it anymore. It's gonna go right into our cupcake liners. And also as you scoop, it's going to get more rippled. You can see how it's really nicely mixing in. But not really diluting that base batter. We're still keeping them separate. And I'm filling Lee's found three-quarters of the way full and that is because we do have fruit in here, so they aren't going to rise as much. And I did already at preheat my oven. So that is warmed up and ready to go. Soon as I get these scooped, they can go right in. Perfect. Just the right amount. And these are going to go into my 325 degree fahrenheit oven for about 20 minutes and then I'm going to check them and see if they need a few more minutes. Okay, so these fun for 20 minutes and they look lovely. You can see they definitely don't rise as much as our other cupcakes just because there's more heavy components to it from the boat and there's more liquid and overall, but these do flatten out nicely. And when I press on the centre, they spring back beautifully. So now I'm just going to let them cool completely right in the pan here. And I wanted to do that too so that the rappers don't start to pull away because he tried to handle these warm. There's a little bit more awkward. So let's take a look at how this turned out. We can see that it comes out of the wrapper a very nicely. And look, you can see it kept that beautiful blueberry color and it didn't mix in to our fat are very much, we still have a really nice rippled effect. Let's break it open. Beautiful. You can see that ripple through there. So gorgeous, nice, spongy and very tender. V is perfect. 9. Blueberry Frosting: So I already went ahead and prepared at base frosting with just the shortening sugar and some salt, not adding any vanilla to this because I really want the flavor of the fruit to come through completely on its own. So right now what we're gonna do is add in the remainder of our blue berry compost. And we're not adding any milk because the compost is going to thin this down a little bit. But it's still thick enough that it's going to end up giving us a really beautifully purple frosting, but also creamy and smooth. And it's going to be a really great texture. So let's get that into our ball. It's gonna get this going on low-speed to start and then bump it up to medium to incorporate it really well. And analytic Go for a minute or two to gain some volume and just get that really nice, fluffy, smooth texture has whipped up a really nicely and it looks beautiful. It is the prettiest color. And it is so aerated and fluffy. And when this pipes, it's going to pipe smooth and the mouthfeel is going to be really smooth. So I'm going to get this into a piping bag fitted with a large Etico tip. And you can check out the recipe and the Tip number will be there. So if you want to get that tip or use what you already have, but I'm gonna get this into the piping bag and ready to go so we can decorate these cupcakes. 10. Blueberry Cupcake : Let's finish these blueberry cupcakes. Such beautiful, beautiful cupcakes and that flavor of just pure blueberry really comes through. We've already made our cupcakes with that beautiful blue very compost swirl. We've made the blueberry frosting. Now we're going to frost the cupcakes. I'm going to show you a different technique that you can pipe with a really large star type tip. And then we're going to sugar the blueberries, fresh blueberries to top each cupcake cell. Let's get to it. I'm holding my piping bag at the back here. And then the other hand down here to apply a pressure. I'm going perpendicular right in the center of the cupcake, slightly above the surface of the cupcake, going to apply pressure and let the frosting spread almost to the edge. Stop pressure, lift but not break. Apply more pressure. Stop, lift but not break staff and pull away. So that's something totally different, but it gives us really a beautiful fanned out tiered effect. So now let's sugar those blueberries. That piping is so beautiful. Now I wanted to do a really nice topping for these. So I thought, why not? Some are those fresh blueberries that we have leftover. Now you have two options. You can coat them in the powdered sugar, which is what I'm going to show you. Or you can coat them in granulated sugar. If you do COCOMO granulated sugar, you will want them to have a little bit of moisture on the outside of the blueberries just for it to attach like the powdered sugar, because you can just take the Firstly clean blueberries, put them in the powdered sugar and onto your cupcake. So in getting the powdered sugar and I'm just knocking a little bit off so that you can see parts of the blueberry through the sugar. And we'll just do a three right on top. Very delicate, just like that. Wow, it looks so gorgeous. All done. So pretty. This is definitely something that you can be proud to serve and that you made totally from scratch. And it is jam packed full of that blueberry flavor. For now, Let's cut into this cupcake and see what it looks like. 11. Oat Crumble : Now we're going to whip up a really easy crumble. This is just rolled oats, brown sugar, and vegan butter, but it's going to be absolutely delicious. And we're going to use it as just a nice contrast, adding texture, and rounding out flavor as a topping for our lemon cupcakes. So let's get started. Now I'm just preparing this on the sheet that I'm going to bake it on. I'm not doing it in another bowl because I don't want to dirty another dish. This is just fine. We're going to get our full amount of oats right onto the sheets that have already preheated my oven to 350 degrees Fahrenheit. We can just mix these up with our hands. Breaking down any large pieces of brown sugar that might be hanging out in their beautiful. And then this vegan butter now it straight out of the fridge. But again, this 50k and butter is really soft even out of the fridge. So I'm just going to be using it like this and just use my hands to work it in to those oaths and brown sugar. It's kind of a messy task, but one I enjoy, I love working with my hands and that's why I love baking and pastry. You want to try to really make sure that you're getting all of those oaths and brown sugar worked into this. Don't want to miss any of them. Although they'll still just toast in the oven, which is totally fine. And you can even make this ahead of time. You can make it the day before you plan on doing your cupcakes. Or you can throw it together right before, just so long as it's cool before you use it to decorate, you are good to go, but this stuff is delicious on anything. You can add it to ice cream. You can add it as a layer inside of cakes. You can even eat it by itself, like granola if you so choose. Okay, so that is nice and coated. Just going to spread it out pretty evenly. And then that vegan butter and sugar are going to melt in the oven. And this is going to get nice and sugary and crunchy and delicious. So I'm gonna get this into my preheated oven for about 15 minutes. Okay. So this one for about 13 minutes, just slightly shorter, 15 because I could smell it. You'll start to smell like that toasted oat caramelized sugar smell. And it's when you want to take it out. It's kind of a short window where it can go from this nice toasty dark color to burnt. So I did take it out just to be safe. And once it comes out before it sets up, I'm just taking a heat safe spatula and just kind of moving around a little bit, just so that as it cools, it doesn't cool in one giant sheet. This way it's going to cool more and little pieces and crumbles. Break it up like that. And then we'll let this cool completely to room temperature before we can use it on our cupcakes. 12. Lemon Curd: In this lesson, I'm going to show you how to make a Vigen lemon curd style filling for our lemon cupcakes. Now, this works who well with lemons, but you can also use oranges per Simmons, blood oranges, limes, even grapefruit. So you have quite a few options here, which is basically any acidic fruit that has a thick rind that it's going to lend itself really well to this recipe. But we're gonna get started by zest ing and juicing are lemons. Now this recipe is for a very small amount of lemon curd. So if you want to make more to have on hand for other things, go ahead and scale up your recipe. But for this one we're going to be using two lemons. We're using specifically the juice of two lemons and the zest from one of those lemons. But then we use the zest in the cupcakes from the other lemon. So let's get started. Zest the lemons first. I'm just using a greater, if you have a micro plane, that's perfect, Just as well. Now, I went ahead and wash my lemons really well. By lemons are kind of soft. So if you have software lemons, you're going to have to apply a little bit of pressure. Ball we're looking for is just getting basically the zest off of the outside. But you don't want to go into the white part, which is the pith, because that part gets really bitter. So you just want the outside colored part of the rind. And the nice thing about zest in your fruit is it has a dual purpose because you're also applying pressure to the piece of fruit. As you're doing that, it's softening up the pulp inside, which is going to make it even easier to use it. So once we assessed our lemons, well, we can go ahead and separate the zest in half. And said half of it aside for our cupcakes that's gonna give our topics are really nice lemony flavor. And then whatever you're going to use your lemons into. Go ahead and put the other half of the zest right in there. My lemons are nice and squashing. If yours were really firm to start with, you can go ahead and just give them a little roll and that'll soften them up. She's going to cut them in half. And I'm going to just use my hand as a strainer to catch all those seeds. Give it a good Squeeze. You can see I've got quite a bit a seed left here. Under Lemon is very soft as well. Skip that a good cut loops. If you do drop any seeds in your juice, you want to fish them out. Just like that, beautiful. And we've got a good quarter cup of juice out of those two lemons, which is exactly what we need. Now we can finish up our lemon cart and I like to measure out my liquids into just a standard and measuring cup. This recipes a little bit more forgiving. We don't have to be exact with grams. Of course the recipe does include the gram measurements. However, we like I said, we have a little bit of leeway here. So I just measured my lemon juice into a measuring cup and then I can top that up with my plant-based milk. So I'm using almond milk. You can use whatever plant-based milk you have soy milk, oat milk, rice milk. One caveat, I will say with coconut milk is, it does have a more pronounced flavor. So the coconut may come through in the end. So keep that in mind if that's what you have on hand. But I'm just going to be adding in a half a cup of my almond milk here. So we're going up to three-quarters of a cup. Perfect, set that aside. And then this step is very important when we are making any type of current or a thickened cream with cornstarch. You want to make sure that you whisk the cornstarch in with the sugar. This is going to prevent any clumping from happening in our liquid. If you were to just throw the cornstarch in there, you're going to have clumps of corn starch because the molecules just SOC together and then stick together right away. And we don't want that. We want the molecules of cornstarch to be separated. So the cane sugar or the granulated sugar is going to keep them separate and allow it to give us a nice smooth filling. So let's get that cornstarch whisked well into our sugar first. And I am adding turmeric to this. And that's simply because it gives it that nice lemony yellow color. Now, regular lemon curd with eggs gets that beautiful lemon color from the egg. Yolks, not from a lemon, it's self. So turmeric is a really nice natural way to color our lemon filling without overpowering flavor or using anything artificial. So it's going to add a little bit. I'm just using some basic ground turmeric. You don't want to add too much because it is a strong flavor. We don't want to taste it. We just want to color our lemon curd, but I like to add it in with the sugar again to keep it broken up because if it hits that liquid, it can tend to clump. So just about a couple pinches worth. That looks great. I can go into our sauce pan and then we can whisk in our liquid ingredients. If it looking a lot like there might be scrambled eggs or something in there, it's just the acidity reacting with the almond milk. But once we heat this up, It's going to smooth out and then we're also going to strain and at the end, so don't worry if it looks like it curtailed, just keep moving ahead. But once we have this list, we're going to get it onto medium heat. Now you do want to continuously a whisk it to make sure that it doesn't thicken up too much in one spot and burn. Now if you're a little bit worried that it might overheat, start with like a low to medium, low heat. It's just gonna take a lot longer to cook. But let's get the phone that the heat, once this starts to, you'll hear it starting to simmer or boil. And this is what we really want to pay attention to this because it can go from liquid to thick really fast so soon as this starts to really get nice and thick and not cornstarch reacts, we want to get it off the heat. So we can see that corn starch has thickened up the liquid and it has definitely smooth out. It's not super thick, but it's going to thick and more as it cools. So don't worry. Now I have a couple of tablespoons of butter waiting in the wings. And this is going to smooth the lemon curd out and give it a better mouthfeel. So we want to whisk that in wealth so hot and then get it through a sieve and into the refrigerator. 13. Shortbread Crust: In this lesson, I'm going to show you how to make a really simple short bread bottom for our lemon cupcakes. Now you can use the short bread bottom in any type of cupcake. So if you're doing a pie themed cupcake, It's a really nice addition and kind of unexpected and really pleasant. So let's get started. Now, I already preheated my oven because once we get this crust together, we want to get it into our cups and into the oven fairly quickly. So I also have my cupcake pan lined with cupcake liners ready to go because this crust is really super quick. And then the final thing that I did is as I was gathering up my ingredients, I weighed out my vegan butter. I'm using a vegan butter stick for this. I waited out and threw it into the freezer. We want it to be really cold. Vegan butter tends to be softer, even out of the fridge, then real butter, and that's because of the butter fat content. But we want it to be pretty firm or making our crust because that's what's going to give us nice flaky layers and that separation. So I have that in the freezer and I'm going to go ahead and whisk together all of the dry ingredients. I, we're just going to use a fork for this because from search a finished with this crust, we can just use this one simple tool and you'll see. So it goes my sugar with the flower. Using some pink sea salt. I always like to add salt to my crust because it just gives it a really nice balance of flavor. Just going to whisk these together, make sure they are well-mixed. They also have cold water standing by and we'll make sure that it is cold water. Again, we're trying to keep this dough chilled, so I'm gonna grab my butter out of the freezer. Perfect. It's just been in there for a few minutes. And I'm going to drop it right into my bowl of dry ingredients. And using my fork, I can just kinda start breaking it up and pushing it into those dry ingredients. But then what I really like to do, and I think it's really important with your crusts is using your hands. There's a lot of AT tools for mixing pie crusts or pi dose or short breads. But your hands truly are the best tools because it's the only way you're going to be able to tell how large the pieces of your fat are and really control the shape and size of them. So we're just going to get our hands in here and start smashing that between our fingers. So I'm just gathering up a good bit of it and pressing with my thumbs and pushing that dry ingredients in there. And also just kind of creating these pieces of fat that are coded with the dry ingredients. And so when that fat melts in the oven, I'm going to create steam and we have the dry ingredients, the flower, which creates a gluten structure so that steam is going to push on that gluten structure and separate it. And that's truly how you get those nice layers. So I still have some pretty large pieces in here you can see. And because this is going to be in the bottom of a cupcake, I don't want any that are too large, but I also don't want to break them down really small. So I'm just looking for any really, really big pieces still, kind of breaking them into halves or thirds. And that's perfect. So I have some larger pieces in here, but those are going to be just fine. So we want to add in our cold water and this is just enough to bring it together. Numerate. And you'll see that it starts to come together in your bowl. Don't want to work it too much at this point. Just wanna make sure that that water is evenly dispersed. But I don't want to break down all of my beautiful butter. So this is holding together. We can see if we International hand and holds together. So this is perfect and they could still see some marbling of that vegan butter in there. So what we're gonna do is just take this crumbly bit gypsum down into the bottom and then I'm using my hand in a C motion curving and like this, I'm just gonna use that to push that down into the bottom of the pan, their fingertips as well. And then you want to dock it. And this is just going to allow air to get up through the crust. So it doesn't puff up and we get a nice thin, even flat crust on the bottom. So I'm going to finish all of these up and they're gonna go into my pre-heated 325 degree oven for about 10 minutes and we're par baking them. And the reason is, is that the crust itself actually needs more time to bake than the cupcake batter, especially because the cup cake batter has moisture in it. So we want to give that crossed a bit of a chance to come together and get a little bit crispy and firm up in the oven. And before we add the batter into it. 14. Lemon Batter : Once that short bread crust comes out of the oven, want to go ahead and get started on that London batter. Now allowing better is really simple. We're just using the zest from one lemon to flavor the batter. And the reason I like using the zest and not the juice is because the juice is going to add a lot of moisture to our batter without any protein or fat, like we will get from using a plant-based milk. Whereas the zest just, it's dry ingredient basically, but it's going to give us a really nice, punchy, a lemon flavor. So instead of adding vinegar to our milk, we're going to be adding that lemon zest and it's going to have the same kind of effect. The oil's going to come out. It's going to give that acidity. So let's go ahead and get that lemon zest into our milk. And I also have the apple sauce in there. Just mix those together easily. And the rest is just our vanilla batter base. So I already have the dry ingredients was together in a medium bowl, going to add in that oil, whisking it through our dry ingredients. And then just adding in our milk, apple sauce and lemon zest. And if you wanted to add turmeric to the batter to give it a nicer, a yellow color and make it look more a lemony. You could go ahead and do that. Just give it a little dash. Probably 1 eighth to a quarter teaspoon of turmeric ground up. That looks beautiful. Now we just have to get it into our liners. This is going to go right on top of the crust, will just evenly divide it. There already preheated my open to 325 degrees Fahrenheit. Now I want to get these about three quarters of the way full. But once I get all of these filled up, I'm going to go ahead and get them into the oven and set a timer for 15 minutes, check them and see if you need any more time at that point. So, uh, now that the London cupcakes have figs and they are completely cool, Let's take a look at these cupcakes a little bit closer. So the cake itself, just like the rest, is nice and spongy. It feels really moist to the touch. Let's break into this. Oh, and it just pulls apart and it's got a beautiful Crumb. And it's difficult. The battery itself and the cross are the same color. So as I mentioned before, if you want to add a little bit of turmeric to the batter so you can have more of a differentiation, then that is a good idea. But it's the crust when you break it is very tender, but still has a nice, nice outside, nice crispy outside to it. And this batter just baked up beautifully. So even throughout, just kinda really moist, medium crumb, sponge. Perfect. Exactly how they should look. 15. Lemon Cupcake: So now that we have all of our components together and made for these lemon cupcakes. I'm going to show you a totally different way to decorate them, totally different style. And these are going to be really beautiful when we're all done. So let's get started. I did prepare a vanilla frosting, that's what we're going to be using for this particular cupcake. So you can refer to that vanilla frosting lesson and all the other things are ready to go. So we're doing the crumble on this, the oat crumble, and we're using the lemon curd as well. So let's get to it. So for this technique we are going to be using a spatula. Now you can leave your cupcakes in the wrapper or you can take them out. If it's easier, you do take them out. You'll want to serve them pretty quickly just because they will dry out. But we're gonna take some vanilla frosting. We're going to put a fairly generous amount right at the center of that cupcake. Creating a sort of mound built up right in the center. Can clean off my spatula. And then I'm going to smooth out these edges very carefully, especially if you have the wrapper still on. We're going to keep it as clean as possible. It doesn't have to be super neat and perfect. Just like that. We've got it nice and built up. Then we're gonna take a spatula right in the center here. Spinning with our other hand and applying pressure just to sort of scoop the center out of all this frosting. And you go down until you get to the cupcake. You'll be able to see it through the frosting. They're just want to smooth it out. Then we can kind of smooth out those edges a little bit. We just want a cavity in the center of our frosting here. That's what we're going for. Kind of like that. Again, it doesn't have to be perfect. And I'm going to show you why. Now we continue our crumble, which has come out so beautifully. Just want to break it up into smaller pieces. Because this is more of a delicate job. And we're going to take it and push it onto the outside edges of that frosting, trying to keep it out of the center. And it helps to kind of push that frosting edge backup a little bit. And if you just need to kind of give it a little bit of help there. Just like that. If we do need to go back with a spatula, just to clear it back out. We can do that. Just to make sure we're keeping that cavity. Here we go. Nice. Beautiful lemon curve, which is the perfect texture. That's what we mean, that it's going to go right in the center there. That's our lemon cupcake. So once we have those decorated course, you want to see what is inside. So let's take a look. Beautiful cupcake. Looks so pretty beautiful. Wow, look at that. Gorgeous.