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!

• Ready In: 35 mins
• 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.