LEMON GEM CUPCAKES
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!
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Line a 12 muffing tin with paper liners.
- Sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
- Pour the dry ingredients into the wet and mix until smooth.
- Fill each muffin tin about 2/3 full.
- Bake cupcakes for 17-20 minutes.
- Remove cupcakes from muffin tin, and place on wire cooling rack.
- Frost when fully cooled.
- For the frosting: Beat the margarine with a hand mixer until fluffy.
- Stir in soy milk and lemon juice.
- Add confectioners sugar and mix until smooth.
- Frost cupcakes.
Nutrition Facts : Calories 225.4, Fat 4.8, SaturatedFat 0.4, Sodium 145.8, Carbohydrate 44.8, Fiber 0.5, Sugar 33.2, Protein 1.6
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