Lemon Cupcakes Vegan

By mariannefeldman

FROM MILLENIUM COOKBOOK

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• minced zest of 2 Meyer lemons-used 2 tsp regular lemons
• 2 tablespoons egg replacer powder
• 1/4 cup water
• 1/3 cup fresh Meyer lemon juice (I used regular lemons)
• 3/4 cup maple syrup
• 1/2 cup canola oil
• 1/2 cup soy milk
• 1 tablespoon lemon extract
• 1 1/2 teaspoons vanilla extract
• Glaze - from Donna Hay
• 1 1/2 cups confectioner's sugar
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• thin with a few drops of water if necessary

Details

Servings 1

Preparation

Step 1

Preheat oven to 350

Sift flour, baking powder & soda into bowl

Stir in salt & lemon zest & mix to combine

In blender: blend egg replacement powder & water, blend well for about 2 mins

Add lemon juice, maple syrup, oil, soy milk, lemon & vanilla extracts & blend again

Pour wet ingredients into dry & whisk til combined

Pour batter into greased pans & bake til golden brown & pull away from the edges of pan (about 22 mins for cupcakes in fluted silicone molds)

Cool

Glaze

Combine & pour over cupcakes

Makes 12 fluted silicone cupcake molds