Vegan Lemon Cupcakes - 🍋 👩🏽🍳Ingredients:
1 3/4 Cups of all-purpose flour, gluten-free
1 Cup of organic sugar, (or you can use coconut sugar or a sugar substitute-optional)
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt 🧂
1 Cup of rice milk (or a nondairy milk of your choice)🥛
1/3 Cup of vegetable oil
1 Tablespoon of apple cider vinegar or white vinegar
1 Teaspoon of vanilla extract
2 Teaspoons Lemon extract 🍋
1 Tablespoon of lemon zest 🍋
👩🏽🍳Lemon Buttercream Frosting:🍋
3 Cups of organic powdered confectioners sugar or (erythritol confectioners sugar substitute) (optional)
1/3 Cup of vegan butter
2 Tablespoons of lemon juice (freshly squeezed)
1 Teaspoon of lemon extract 🍋
-Preheat the oven to 350F/180C.
-Sift the flour into the mixing bowl and add sugar, baking soda and salt. Then add the rice milk, vegetable oil, vinegar vanilla, lemon extract and lemon zest. Mix with a hand mixer to combine ingredients and remove any lumps.
-Then line the cupcake tray with cupcake liners then add batter to each liner evenly.
-Bake for 25 minutes or until a toothpick is inserted in the center. Start to prepare the frosting by adding the powdered sugar, lemon juice, vegan butter and lemon extract to a bowl with an electric mixer. Start on a slow speed and gradually increase speed until smooth and thick. If it’s too thick you can add a little more lemon juice to thin it out if necessary.
-Pipe the frosting onto the cupcakes add lemon zest then enjoy!👩🏽🍳