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Lemon Cupcake (Vegan)

These beautiful plant based lemon cupcakes are completely handmade with fresh lemons and with no added dairy or egg. I pipe some freshly made lemon curd into the middle, top with a dairy free buttercream and then place a homemade candied lemon slice for gorgeous effect!

Although this dish contains no added dairy or egg we can not guarantee it is safe for people with allergies to egg or dairy.

Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt, Phytosterols, phytostanols or their esters

Ingredients:  Plain flour, fresh lemons, corn flour, caster sugar, icing sugar (vegan), sunflower oil, vegan butter, water, pure vanilla extract.

About your cook, Burcu

When I found out that my daughter had dairy and egg allergy, I started to bake goods according to her diet. Then baking plant-based motivated me to support other people who suffer from allergies or people who have chosen to alter their diets because of ethical issues. I believe that FoodSt is the right platform to share these meals with everyone who loves to try tasty food. For me, cooking is a kind of meditation that allows me to feel the moment, besides, I enjoy cooking for my family. My cuisine is plant-based. I can describe my style as innovative. I had my grandmother who was a talented cook, has influenced my way of cooking. I grew up with eating a mix of ethnic dishes which helped me to develop my palate in years. I look forward to bringing you some delicious plant based treats.

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