Slightly changes from the "Lemon Gem Cupcakes" recipe from Vegan with a Vengeance.
Mom likes lemon poppyseed and I didn’t make anything for Dad on Father’s Day so I decided to make them a batch to share.
- 1 1/3 cup all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tbs poppyseeds
- 1/4 tsp salt
- 1/4 cup canola oil
- 2/3 cup sugar
- 1 cup soy milk
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbs lemon zest
Preheat oven to 350.
Mix all the flour, baking powder, baking soda, salt, and poppy seeds.
Peel zest off lemon with peeler and mince or blender to pieces. Nuke lemon for 20 seconds, then halve and juice. (Could do two lemons and use the other one for frosting and decorating with zest)
Whisk the oil, sugar, soy milk, vanilla, lemon juice, and zest in another bowl. Then whisk the dry and wet stuff together. Portion out into lined muffin tin and chuck into oven for 17-20 min. and then cool.
Then while this is happening… dump all these into a bowl and whisk up.
- 2 tbs Earth Balance spread
- 2 tbs soy milk
- 1 tbs lemon juice
- 1 cup confectioner’s sugar
- 1/4 to 1/2 tsp xanthum gum if you’ve got it to thicken the frosting a bit.
Chuck in fridge until muffins are done and cool. Frost and sprinkle with more poppyseed.
Made another batch with rice milk as mini muffins for church tomorrow. No poppyseeds, but almond slivers for garnish.
Julia wanted to eat one so I let her have some and she gave me half. Working with Xantham gum is interesting. While it does thicken frosting with no noticeable change in taste, the texture is very marshmellow-y.
