Lemon Gem Cupcakes

Ingredients

Cupcakes

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 2/3 cup sugar, plus
• 2 tablespoons sugar
• 1 cup rice milk
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

Frosting

• 1/4 cup vegan margarine, softened (non hydrogenated)
• 1/4 cup soymilk
• 2 tablespoons lemon juice
• 2 cups confectioners' sugar, sifted

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Line a 12 muffing tin with paper liners.

3. 3

   Sift together flour, baking powder, baking soda, and salt.

4. 4

   In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.

5. 5

   Pour the dry ingredients into the wet and mix until smooth.

6. 6

   Fill each muffin tin about 2/3 full.

7. 7

   Bake cupcakes for 17-20 minutes.

8. 8

   Remove cupcakes from muffin tin, and place on wire cooling rack.

9. 9

   Frost when fully cooled.

10. 10

    For the frosting: Beat the margarine with a hand mixer until fluffy.

11. 11

    Stir in soy milk and lemon juice.

12. 12

    Add confectioners sugar and mix until smooth.

13. 13

    Frost cupcakes.