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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine! Ingredients:
1 1/3 cups all-purpose flour |
1/2 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup canola oil |
2/3 cup sugar, plus |
2 tablespoons sugar |
1 cup rice milk |
1 teaspoon vanilla extract |
1/4 cup lemon juice |
1 tablespoon lemon zest |
1/4 cup vegan margarine, softened (non hydrogenated) |
1/4 cup soymilk |
2 tablespoons lemon juice |
2 cups confectioners' sugar, sifted |
Directions:
1. Preheat oven to 350°F.
2. Line a 12 muffing tin with paper liners.
3. Sift together flour, baking powder, baking soda, and salt.
4. In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
5. Pour the dry ingredients into the wet and mix until smooth.
6. Fill each muffin tin about 2/3 full.
7. Bake cupcakes for 17-20 minutes.
8. Remove cupcakes from muffin tin, and place on wire cooling rack.
9. Frost when fully cooled.
10. For the frosting: Beat the margarine with a hand mixer until fluffy.
11. Stir in soy milk and lemon juice.
12. Add confectioners sugar and mix until smooth.
13. Frost cupcakes.
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