Lemon Gem Cupcakes
This recipe is originally from 'Vegan with a Vengeance' by Isa Chandra Moskowitz. Highly recommended, especially for those wanting reliable egg-free cakes.
Note that while the cups mentioned are American cups (240ml), I used Australian cups (250ml) with no loss of quality.
Lemon Gem Cupcakes
- 1 1/3 cups plain (all-purpose) flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil or butter (I used macadamia oil)
- 2/3 cup plus
- 2 tablespoons sugar
- 1 scant cup mik or non-dairy milk like rice milk
- 1 teaspoon pure vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Preheat oven to 350 F/ 180 C. Line a regular (not a non-stick) twelve-muffin tin with paper liners. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil or melted butter, sugar, milk, vanilla, lemon juice and lemon zest. Pour the dry ingredients into the wet and mix until smooth. Fill each muffin cup about two-thirds full. Bake for 17-20 minutes. Remove the cupcakes from the muffin tin and place on a cooling rack. Frost when fully cooled.
Lemon Frosting
- 1/4 cup heavy cream cheese scant
- 1/4 cup milk or soy milk
- 2 tablespoons lemon juice
- 2 cups icing sugar, sifted
Whisk or beat everything together, adding the milk slowly until you reach the desired consistency (cream cheeses vary).
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