Vegan Lemon Elderflower Cupcakes combine classic early summer flavours in cupcake form. Light and delicate elderflower sponge cakes are adorned with homemade vegan lemon curd and a tangy, fresh & sweet lemon curd frosting. Make the curd well before the cakes as it does take time to cool and set.
I've made the lemon curd deliberately thick to fill the cakes and hold up in the buttercream. If you are wanting to make lemon curd on it's own, adding 1-2 tablespoons of almond milk will give a looser curd. Personally, this thick texture is how I like my curd for toast anyway, but I appreciate a looser curd might be more your style.