Lemon gem cup cakes

For those of you who are interested in a dessert that is light and refreshing, here is one. The recipe was taken from a book called "Vegan with a Vengeance". My wife prepared this recipe in 40 mins and baked it in 20 mins. She said it is pretty easy to prepare and doesn't take much of one's time. It came out great!!

before sending to bake


after baking

1 1/3 cups all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup canola oil
2/3 cup plus 2 tablespoons sugar
1 cup rice milk (we used whole milk)
1 teaspoon vanilla extract
¼ cup lemon juice
1 tablespoon lemon zest

Preheat over to 350 deg F. Line a twelve muffin tin with paper liners (we skipped this one). Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil, sugar, milk, vanilla, lemon juice, and lemon zest. Pour the dry ingredients in the wet and mix until smooth. Fill each muffin cup about two-thirds full; bake for 17-20mins. Remove the cupcakes from muffin tin and place on a cooling rack. Frost when cooled fully.

cooling

lemon Frosting

¼ cup nonhydrogenated soft margarine, softened
¼ cup soy milk (we used whole milk)
2 tablespoons lemon juice
2 cups powdered sugar

Whisk the margarine with a fork until fluffy. Stir in the milk and lemon juice; add the powdered sugar and mix until smooth (it may take 5 minutes or so to get it to be the right consistency unless you employ an electric handheld mixer). Refrigerate until ready to use.

final product