Natalie and Kira made these on Sunday. They are yummy.
from: http://dairyfreecooking.about.com/od/cupcakes/r/VeganLemonCupcakes.htm
1 1/2 cups all-purpose flour
1/2 t. baking soda
1 t. baking powder
1/4 t. salt
1/3 cup oil
1 cup soy or almond milk (we put a little lemon juice in here so it would make it "curdle")
3/4 cup white granulated sugar
1/4 cup and
1 T. lemon juice
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a medium-sized mixing bowl, sift together the flour, baking soda, baking powder and salt. Set aside. In another large mixing bowl, whisk together the oil, soy milk , sugar, and lemon juice. Add the dry ingredients to the wet, mixing until just combined.
3. Fill each cupcake liner about 3/4 full and bake until a toothpick inserted into the center of the cupcakes emerges clean, about 18-20 minutes.
(They got 10 cupcakes out of the recipe. They ate quite a bit of batter.)
They made a frosting with vegan butter, powder sugar, lemon, and soy milk, I think. I wasn't really part of the process so I can't tell you about it. Natalie may blog about it, too.
They are pretty yummy. (Not healthy, but every now and then it's okay!)
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