“These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!”
READY IN:
35mins
YIELD:
12 cupcakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line a 12 muffing tin with paper liners.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
  5. Pour the dry ingredients into the wet and mix until smooth.
  6. Fill each muffin tin about 2/3 full.
  7. Bake cupcakes for 17-20 minutes.
  8. Remove cupcakes from muffin tin, and place on wire cooling rack.
  9. Frost when fully cooled.
  10. For the frosting: Beat the margarine with a hand mixer until fluffy.
  11. Stir in soy milk and lemon juice.
  12. Add confectioners sugar and mix until smooth.
  13. Frost cupcakes.

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