Lemon Gem Cupcakes

Submitted by Kozmic Blues

"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!"

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 12 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

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.

Reviews

[saranac2000]

and, when i did make these as cupcakes a few different times, they were TOO DIE FOR!!! i & my fam (none of whom are vegan) are HUGE lemon fans & these were INCREDIBLE!!!

 

[Kiat-Sing T.]

Pretty good! I was sceptical at first, because the batter was runny, and looked pale and almost unappetising after cooked. But I gave it a chance, and dressed it up with frosting to look pretty. The cake was actually really delicious, light and almost refreshing.

 

[Morgen S.]

I made these for a big family on Easter yesterday and they were a huge hit. They were all shocked they were vegan and so very light. The cake turned out perfect, light and mild in lemon flavor. The icing was a no go the first time as it separated and went clumpy when I followed the directions to the letter. I remade the icing by mixing the sugar with just a little milk, adding vanilla and more margarine. I figured the lemon was causing the separation so I omitted that. The result was a regular vanilla buttercream atop a delicious lemon cake. Will definitely make them again!

 

[cezarava]

These are incredible. If you love lemon, these are the BEST. Do not take the reviews on the glaze being runny too seriously. Just dust with powdered sugar, do not pass these by. Awesome!!!

 

[valburke]

hey, just made these. i had a terrible time with the frosting. it was way too runny, i used about 5 cups of powdered sugar, still pretty thin, but i used it to frost them. they're in the freezer now, trying to firm up. looking forward to tasting them, i love lemon! i will eliminate the milk in the frosting next time..