Pink Lemonade Cupcakes
Published: 08/24/2009 by Flowers and Sausages
Vegan Pink Lemonade Cupcakes
2/3 cup soy milk
1/2 tsp apple cider vinegar
2/3 cup agave nectar
1/2 cup lemon juice
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract (or more vanilla)
1 1/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp lemon zest
pink food coloring (can use a few drops of red if you can't find pink)
Preheat oven to 350° F. Line muffin tin with liners.
In a large bowl, combine soy milk and apple cider vinegar, and set aside to curdle.
In a medium bowl, combine flour, baking powder, baking soda and salt.
Add agave, canola oil, lemon juice and extracts to soy milk mixture, mix well.
Add the dry ingredients to the wet in 3 batches. Fold in lemon zest, and add a few drops of pink food coloring.
Spoon into tins. I use an ice cream scoop with the little release trigger thingy - perfect amount every time.
Bake for 20-22 minutes (maybe even a little longer) - they are done when a toothpick comes out clean.
Let cool in the pan for 5-10 minutes, then transfer to wire cooling rack to cool completely. Makes about 12 cupcakes.
Lemony Butter cream Frosting
1/4 cup vegan margarine (hooray for Earth Balance!)
1/4 cup shortening
2 cups powdered sugar
2 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
yellow food coloring
Cream margarine and shortening together. Add powdered sugar 1/2 cup at a time. After each addition of powdered sugar, mix in a splash of lemon juice. Add vanilla and lemon zest and a few drops of yellow food coloring and beat for 5 minutes until fluffy. Refrigerate until ready to pipe onto cooled cupcakes.
Pretty much the best summer cupcake ever. Enjoy!!
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