Lemon Gem Cupcakes (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 267.2
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 210.3 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 0.4 g
- Protein: 1.6 g
View full nutritional breakdown of Lemon Gem Cupcakes (Vegan) calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/3 cup all purpose flour
1/2 tsp. Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/4 cup Canola Oil
2/3 cup + 2 tbsp Granulated SugarGranulated
1 cup rice milk
1 tsp. Vanilla Extract
1/4 cup lemon juice
1 tbsp lemon zest
For Frosting:
16 oz powdered sugar
1/4 cup lemon juice
1 tsp. vanilla extract
1 stick blue bonnet light margarine
1 tsp. lemon zest
Directions
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.
For the frosting: Beat the margarine with a hand mixer until fluffy. Stir in lemon juice and rind. Add confectioners sugar and mix until smooth.
Frost cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user GINGER.ELLIS.
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.
For the frosting: Beat the margarine with a hand mixer until fluffy. Stir in lemon juice and rind. Add confectioners sugar and mix until smooth.
Frost cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user GINGER.ELLIS.
Member Ratings For This Recipe
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SUNNYH99
This comes from Isa Chandra Moskowitz's "Vegan With a Vengeance", p. 228. I couldn't get the frosting to work, even adding more powdered sugar. It just dripped over the sides. I substituted whole wheat pastry flour. - 8/23/09
Reply from GINGER.ELLIS (9/3/09)
Thank you for citing the source on this. Her cookbook is a really great one for kids with dairy allergies like mine. The desserts are very flavorful.