Thursday, 22 December 2011

Simple as pie Easy as Cake : Vegan lemon cupcakes

Lemon Gem Cupcakes

For the holidays I decided to bake a cupcake recipe that I tested a couple of times...It’s tasty, moist and easy to do… Just be careful with the quantities because, and I can’t stretch this more; it’s very moist. Meaning it could get more time to bake and/or will not rise enough. In the original recipe it says to add 2/3 cup + 2 tablespoon of sugar, I think if you are planning to use the thick frosting you can leave it at 2/3’s like I did.

About the frosting, I took it from somewhere else. The one in the book works well if you only want a subtle glace (and if you want to save yourself some extra calories!). I chose a thick Vanilla frosting that I tinted with food colorant. It gives them a nicer holidayish touch…Holidays always involves unnecessary sugar, got to love it!

Final thing, I believe I said to fill the muffin cups up to ¾’s but on the recipe it says 2/3’s, follow your guts. As for the timing, it always take me more than 20 minutes, more like 25-30.
That being said here is the Recipe! Enjoy J


1 1/3 cups all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon Salt
2/3 cup plus 2 tablespoons sugar
1 cup rice milk
1 teaspoon vanilla extract
¼ cup lemon juice
1 tablespoon lemon zest

Preheat the oven to 350 F, Line twelve-muffin tin paper liners. Sift together the flour, the baking powder, the baking soda and salt. In a separate bowl combine the oil, sugar, rice 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 to 20 minutes. Remove the cupcakes from the muffin thin and place on a cooling rack. Frost when cooled fully.

Lemon Frosting
¼ cup nonhydrogienated soy margarine, softened
¼ cup soy milk
2 tablespoons lemon juice
2 confectioner’s sugar, sifted

Whisk the margarine with fork until fluffy. Stir in the soy milk and the lemon juice;
Ass the confectioners’ 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 handled mixer). Refrigerate until ready to use.

The vegan frosting I used in the Video:

Thick (Vanilla )Frosting
3         tablespoons vegan margarine 
    1/3 cup vegetable shortening
    1/4 teaspoon vanilla extract (or other extract)
    1 1/2 cups powdered sugar
(Food colorant if you want…)


1. Mix margarine, shortening and vanilla together with an electric hand mixer.  

2. Slowly add in powdered sugar and mix until combined evenly.

Source of recipe: I wrote this recipe.

Makes: 2 Cups, Preparation time: 5 minutes

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