“Nice and lemony. Recipe found online.”
READY IN:
35mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350, line pans with paper liners. W.
  2. hisk together soy milk and vinegar in large bowl and set aside to curdle.
  3. Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
  4. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
  5. Fill cupcake liners 2/3 full and bake 20-22 minutes.

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