Cashew butter lemon cupcakes (study aids)

I'm heading to the library for a long evening with my head in a book so needed to make some snacks that'll keep me there. These are really nutty so you know, no good for nut-haters.

Perfect for keeping you going through endless note making though.

(makes 12)

You'll need: 1/2 cu plus 2 tbsp soy milk

1/4 cup lemon juice

2 tsp ground flaxseed

1/3 cup canola/sunflower oil

2/3 cup granulated sugar

1/3 cup smooth cashew butter

1 cup plus 2 tbsp all purpose flour (plain flour)

3/4 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/4 tsp ground cinnamon

1 tsp finely grated lemon zest

For the cashew butter frosting you'll need: 

1/3 cup smooth cashew butter

3 tablespoons vegan margarine

1 tsp vanilla extract

1 1/4 cups confectioners sugar

a little soy milk (to loosen things up)

Preheat oven to 350F/180C and line your cupcake pan with papers.

In a large bowl, whisk together the soy milk, lemon juice, lemon zest and flaxseeds until it goes frothy. Add the oil, cashew butter and sugar and beat for another minute. 

Sift in the flour, baking powder, baking soda, salt and cinnamon. Whisk again.

Fill the cupcake papers half way up and bake for 22-24 minutes. Wait until they're completely cool before you frost them.

To make the frosting, beat together the cashew butter and margarine, then add the vanilla and beat, then add the sugar a bit at a time. If it gets too stiff, pour in a little of the soy milk. 

Chill for about an hour before you use it to let it set.

Ps. How cute is that plate?! It's new.