Vegan Lemon Cupcakes
Ready In: 35 mins
Serves: 24
Yields: 24 cupcakes
Ingredients
- 2 cups soymilk
- 2 teaspoons apple cider vinegar
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup cornstarch
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2⁄3 cup canola oil
- 1 1⁄4 cups granulated sugar
- 1 tablespoon vanilla extract, plus
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 tablespoon lemon extract
- 2 tablespoons finely grated lemon zest
Directions
- Preheat oven to 350, line pans with paper liners. W.
- hisk together soy milk and vinegar in large bowl and set aside to curdle.
- Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
- In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
- Fill cupcake liners 2/3 full and bake 20-22 minutes.
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