Ingredients

For the dough:

• 1/4 cup plant based milk (almond, soy, coconut, etc.)
• 1 1/2 tsp lemon juice
• 1/4 tsp vanilla extract
• 1/3 cup sugar or honey
• 3 1/2 Tbs oil
• 1 cup flour
• 1/4 tsp salt
• 1 /4 tsp baking soda
• Zest from the peel of half a lemon

For the pastry cream:

• 1/2 cup plant based milk (almond, soy, coconut, etc.)
• 3 Tbs flour
• 1 tsp vanilla
• 1/2 cup coconut oil
• 1/2 cup of honey
• 2 drops of lemon essence or grated peel of half a lemon.

Preparation

For the dough:

1. Preheat the oven to 340º C.
2. Mix the milk with the lemon juice and let it rest for 10 minutes.
3. Add the sugar or honey, the vanilla and the oil and mix.
4. In a separate bowl, mix the flour, salt and baking soda.
5. Place the cupcake papers in a mold for them and fill with the mixture only 2/3 of each one.
6. Bake for 10-12 minutes or until an inserted toothpick comes out dry.
7. Let cool and decorate.

For the pastry cream:

1. In a small pot, mix the milk with the flour, heat until the mixture begins to bubble, mixing constantly. Continue mixing until very thick. Add the vanilla and mix. 
2. Let it cool down completely. 
3. In a separate bowl, whisk the coconut oil with the honey until creamy. Add the milk mixture. 
4. Beat for a minute until you get a creamy and fluffy consistency.
5. Add the lemon zest and mix.