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“Can be made vegan”
READY IN:
27mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line tins with paper cupcake liners.
  2. Sift together flour through salt.
  3. Wisk together wet ingredients (oil through yogurt) until well emulsified.
  4. Fold dry ingredients into wet, whisking to combine.
  5. Fold in lemon peel and crystallized ginger.
  6. Pour into tins, 2/3 of the way.
  7. Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
  8. When fully cooled frost them.

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