Lemon Gem Cupcakes
photo by Kozmic Blues
- Ready In:
- 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
- 1⁄4 cup vegan margarine, softened (non hydrogenated)
- 1⁄4 cup soymilk
- 2 tablespoons lemon juice
- 2 cups confectioners' sugar, sifted
- Preheat oven to 350°F.
- Line a 12 muffing tin with paper liners.
- Sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
- Pour the dry ingredients into the wet and mix until smooth.
- Fill each muffin tin about 2/3 full.
- Bake cupcakes for 17-20 minutes.
- Remove cupcakes from muffin tin, and place on wire cooling rack.
- Frost when fully cooled.
- For the frosting: Beat the margarine with a hand mixer until fluffy.
- Stir in soy milk and lemon juice.
- Add confectioners sugar and mix until smooth.
- Frost cupcakes.
Questions & Replies
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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!
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..
Did use soya milk instead of the rice milk & was also generous with the lemon zest (having included some in the frosting, as well), since I do like the taste of lemon! These cupcakes are just as indicated, GEMS, in every sense of the word! Thanks for a tasty, healthy keeper! [Tagged, made & reviewed for a teammate in my vegan group in the Vegetarian/Vegan Recipe Swap]
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