Vegan & Gluten Free Mini Lemon Cupcakes Topped with Strawberry Coconut Cream

In my previous blog, Vegan Sugar Cookie Bunnies Topped with Homemade Frosting and Vegan Lemon Cake Topped with Coconut Cream Frosting I discuss how colors affect people. Color therapy is something that nature blossoms naturally. The beautiful array of pink and yellow naturally inspire the energy of spring, Easter and rebirth. 

The colors of spring, Easter and artificially-colored peeps inspired this recipe. As a child I loved peeps. I don't eat them but I adore their symbology. The small marshmallow bunny and chicks are so cute. 

Sadly, they contain artificial coloring and ingredients that do not fuel the human spirit. I am in the midst of playing around with naturally-dyed frosting. 

Color has meaning. Spring represents pastel colors, which symbolizes feminine, delicate and springtime energy. It's no secret that humans have naturally connected light colors to these representations because nature blossoms various hues of pink and yellow. 

Everything in life is energy. Flowers have patterns that exude a certain type of beauty and energy. Ancient cultures and deities are linked to specific trees, flowers or animals. 

Camellias represent admiration, perfection, good luck and gift to man. The yellow forsythia is one of the first flowers that bloom in spring. This flower symbolizes anticipation, which roots to the yearning we have with the sun and the summer season. By this time of year we are eager for longer days and warmer weather to warm our souls.  And there is no other color that can represent the sun like yellow. 
​

The more in-tune I get with nature, the more I am inclined to consume all-natural sweet treats. ​Lemons represent purification and although sweet, let's purify our souls through this time of rebirth. Small and tiny like peeps, I hope you enjoy the light and airy color and flavor of this recipe. 

And for Easter, I bring you this sweet, guilt-free treat. Be sure to check out my thoughts about Easter with this week's Sunspiration. 

And with my love for quotes, I end this blog with a quote inspired by the camellias. 

A long time ago, there were lovers that lived on the opposite ends of a river. They promised to meet when the camellia flowers bloomed. But it rained so much the boat couldn't cross the river. So the two couldn't meet, even though the camellia flowers had all bloomed. Lets meet again. Before the camellia flowers wilt. 
​-John The Apostle

Vegan & Gluten Free Mini Lemon Cupcakes Topped with Strawberry Coconut Cream
​Prep time: 7 minutes
​CookTime: 14 minutes
Makes
10-11 mini cup cakes

Ingredients:
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1/2 cup gluten free flour (or regular pastry flour)
1/2 tbsp baking powder
1/4 tsp vanilla
3.5 tbsp lemon juice
1-2 tsp lemon zest (up to 1 tbsp for a stronger lemon flavor)
1/4 cup nondairy milk (unsweetened almond milk)
2.5 tbsp agave nectar
1 recipe for strawberry coconut whip

Directions:
Preheat the oven to 350 degrees.

Place dry ingredients into a bowl and mix. Place wet ingredients +lemon zest  into a separate bowl and mix. Mix the wet ingredients into the dry. Spray a mini muffin pan and pour the batter evenly into the pan. Bake the muffins for approximately 14 minutes or until a knife or toothpick comes out dry from the center of the muffin. 

While baking, prepare the coconut whip. Frost the cupcakes once cool. 

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