Eggless lemon cupcakes with Tricolour Buttercream Frosting


It’s going to be a rather long weekend. Not that I understand the difference considering I work from home but I see friends making plans to whisk away somewhere for the weekend. As for me, I see plenty of baking over the weekend. What are your plans?


I normally don’t bake to celebrate national holidays. It’s never there on my agenda because I never really think about them. But for some reason, bright streams of orange, white and green have been popping in my mind. I occasionally love using colours in my baking and I think the Indian Flag is so unique and beautiful; so I thought of adapting the Indian Flag colour palette for my cupcake icing.


My memory of Independence Day goes back to school. We’d always celebrate it on the 14th, well, because 15th was the holiday. We were supposed to be fully dressed in our whites, which I didn’t like very much. And then there were these miniature Indian Flags made out of paper that were worn as badges on our uniforms.



There was the usual frivolity in the air before the morning assembly began. Kids yelling, laughing and no one really cared that it was the Independence Day. But somewhere after the flag was hoisted, a group of best student singers would sing the National Anthem. All frivolity gone, a sudden sense of seriousness would emerge. Sloppy white bodies would suddenly become erect and the air would be filled with pride.


That kind of shared patriotism, even if was for a few minutes could only be instigated by the Anthem. Jana Gana Mana sends shivers down my spine even today. Cynics would say that holidays are just another reason for people not to work. Perhaps they are right. But I still think it’s important that we remember our history and I think it’s necessary that we celebrate the place that gives us a sense of belonging, a security blanket that breeds a sense of comfort. Happy Independence Day!



For cupcakes

  • 100 g (1/2 + ¼ cup) plain flour
  • ½ tsp baking powder
  • Pinch of salt
  • Zest of 1 lemon
  • 56 g (1/4 cup) unsalted butter, softened
  • 6 tbsp caster sugar
  • ½ cup full fat milk
  • ¼ cup + 1 tbsp full fat yogurt
  • ½ tsp vanilla extract

For tricolour buttercream

  • 56 g (1/4 cup) unsalted butter, softened
  • 120 g (1 cup) icing sugar, sifted
  • ½ tsp vanilla extract
  • Orange and greed liquid/gel food colouring

Makes 8 medium sized cupcakes


  • Preheat the oven to 180 C. Line a muffin tray with 8 muffin wrappers. Set aside.
  • Sift together flour, salt and baking powder in a bowl. Set aside.
  • Beat butter and sugar until fluffy. Add yogurt and beat further. Add milk, followed by lemon zest and vanilla extract. Beat to combine.
  • Fold in the sifted flour gently. Fold until combined. Spoon the batter into the prepared muffin tin. Bake for 20 minutes until a skewer inserted comes out clean.
  • Allow the cupcakes to cool on a wire rack.
  • For the buttercream, beat butter until fluffy. Add vanilla extract and beat further. Add the sifted icing sugar and beat for 3-4 minutes until it has been well incorporated.
  • Divide the buttercream equally into three bowls. Add orange colour to one and mix well. Add green to another and mix well. Leave white as it is.
  • Fit a disposable piping bag with 1 inch star tip. Fill one side of the bag with orange icing. Fill the other with green. Drop the white icing in the center.
  • Gently squeeze the icing towards the tip using pressure. Twist the bag on top to prevent icing from spilling out from the other end.
  • Starting from the outside, pipe in one quick spiral motion to get a classic cupcake icing. Repeat for all cupcakes.



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Filed under Cupcakes, Eggless

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