For the Cupcakes:
1 and 3/4 cups (220g) All Purpose Flour
1 cup (200g) Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 cup (240ml) Soy Milk (or other non-dairy milk)
1/3 cup (80ml) Vegetable Oil (I used extra virgin olive oil)
1 Tbsp White Vinegar (or Apple Cider Vinegar)
1 tsp Vanilla Extract
2 tsp Lemon Extract
1 Tbsp Lemon Zest
For the Lemon Buttercream Frosting:
3 cups (360g) Powdered (Confectioners) Sugar
1/3 cup (75g) Vegan Butter or Margarine
2 Tbsp Lemon Juice (freshly squeezed)
1 tsp Lemon Extract
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and remove any lumps.
Line a cupcake tray with cupcake liners and divide the batter between them.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
When baked transfer to a wire cooling rack and allow to cool completely before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter, lemon juice and lemon essence to an electric mixing bowl. Start at slow speed and gradually increase speed until smooth and thick. If it’s too thick, add a little more lemon juice (a couple of drops at a time) until you reach the right consistency.
Pipe the frosting onto the cupcakes and then decorate with some lemon zest.
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