Makes 12-15 cupcakes
200ml soya milke
the juice and finely grated zest of a lemon
200g self-raising flour
200g caster sugar
1/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
80ml light rapeseed or vegetable oil
1 tbsp vanilla extract
100g plain or self raising flour
50g brown or demerara sugar
50g dairy-free butter
Betty Crocker cream cheese frosting (or you can make your own using dairy free cream cheese, icing sugar and butter)
Preheat oven to 180c and line your cupcake tray.
Mix together the soya milk and lemon juice and leave for 10 minutes.
In a bowl mix together the lemon zest, flour, caster sugar, salt, bicarb and baking powder together until fully combined. Add in the soya milk mixture, oil, vanilla extract and quickly mix everything together until the ingredients are about just combined.
Tap the bowl on the work surface to stop the raising agents working too quickly. Spoon the batter evenly between the cases and bake for about 15 minutes. Once cooked, keep the oven at the same temperature to bake the crumble.
To make the crumble, mix together the flour, sugar and butter until you have a lumpy looking crumble. Spread it out evenly on a tray lined with greaseproof paper, I liked to bake for about 20-25 minutes - checking on it regularly to see how it's browning and to run a fork through it.
the easy way buy some cream cheese betty crocker style frosting to decorate the cupcakes and top with crumble.
Once the cakes are fully cooled, spread a layer of the lemon marmalade on to each, topping with cream cheese style frosting - I use Betty Crocker as it's vegan and tastes darn good, then sprinkle with as much of the crumble topping as you wish.