Instructions

Instructions for Cupcakes

1. Preheat oven to 350°F. Spray the cupcake pans (no liners).
2. Whisk together the almond or oat milk and apple cider vinegar and set aside for a few minutes so the milk curdles.
3. Beat in the sugar, oil, and vanilla until foamy.
4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
5. Slowly beat the dry ingredients into the wet until smooth.
6. Divide the batter evenly between the 12 cupcakes pan.
7. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
8. Add a scoop of lemon curd on each cupcake and garnish with the berries and mint.

Lemon Curd

Makes 1 ¼ cups

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups water
• 4 large egg yolks, lightly beaten
• 4 Tablespoons butter
• 2 Tablespoons grated lemon zest
• 6 Tablespoons fresh lemon juice
• Pastry bags (for poring)

Instructions for Lemon Curd

1. Combine sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil (3-4 minutes).
2. Boil, stirring, for 1 minute more. Remove the pan from the heat.
3. Spoon about ½ cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
4. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest. Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate. You can divide them into a few pastry bags for easy poring.