Lemon Gem Cupcakes

Name: Lemon Gem Cupcakes
Ingredients: Cupcakes; 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; Frosting; 1/4 cup vegan margarine, softened (non hydrogenated); 1/4 cup soymilk; 2 tablespoons lemon juice; 2 cups confectioners' sugar, sifted

17 ingredients

13 steps

Ingredients

Cupcakes
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
Frosting
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.