Frosted Lemon Cupcakes Vegan
photo by cakeinmyface
- Ready In:
- 37mins
- Ingredients:
- 12
- Yields:
-
18 cupcakes
ingredients
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 1 cup plain flour
- 1⁄4 cup plain flour
- 2 tablespoons cornflour
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup non-hydrogenated margarine, softened
- 3⁄4 cup granulated sugar
- 1 teaspoon vanilla essence
- 1 teaspoon lemon essence
directions
- preheat oven to 350degrees gas mark 4, line your cupcake tins with cupcake papers, this recipe states it makes 12 american cupcakes, it made me about 18 english size cupcakes, so USA ones must be a little bit bigger.
- whish soy milk and vinegar togther and set asiude for a couple of minutes to curdle.
- sift flour, cornstarch, baking poweder, baking soda and salt into a large bowl and mix.
- in seperate bowl cream the butter ans usgar togther for 2 minutes unitl light and fluffy bet in vanill and lemon extract.
- alternate beating in the soy milk mix with the flour into the creamed butter and sugar until there are no large lumps.
- fill cupcake liners two thirds with the mix and bake for 20-22 minutes til done. they should be golden and a cocktail stick pushed into the middle should come out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)