Lemon Cream Cheese Cakes
Ingredients
- 90g vegan butter, softened
- 90g cream vegan cheese, softened
- 2 teaspoons finely grated lemon rind
- 2/3 cup (150g) castor sugar
- 2 vegan eggs
- 1/3 cup (75g)) plain gluten-free self-raising flour
- 1/2 cup (75g) gluten-free plain flour
- lemon cream cheese frosting
- 30g vegan butter, softened
- 80g vegan cream cheese, softened
- 1 teaspoon finely grated lemon rind
- 1 1/2 cups (240g) icing sugar
Preparation
Preheat oven to moderate 180°c/fan-assisted)
Line 6-hole large or 12 hole standard muffin tray with paper cases
Beat butter, cheese, rind, sugar and eggs in a small bowl with electric mixer until light and fluffy
Add sifted flours;beat on low speed until just combined
Bake large cakes about 35 minutes, small cakes about 25 minutes
Turn cakes onto wire rack to cool
Make lemon cream cheese frosting
Spread cakes with frosting; decorate with tea lights and violets
Optional)
