Vegan Lemonade Cupcakes
1 Tablespoon vinegar
1 cup vegan milk
1 Tablespoon vinegar
1 cup vegan milk
1/2 cup lemon juice
Zest from 1 lemon
2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
*Pre-cut Straws & Vegan Sprinkles to Decorate (Optional)
2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
*Pre-cut Straws & Vegan Sprinkles to Decorate (Optional)
Vegan Lemon Buttercream (Recipe Below)
Directions
Heat the oven to 350 Degrees.
Line your cupcake tin with paper cupcake liners and set aside.
Place the vinegar in the bottom of a 2 cup measuring cup and fill the cup with the vegan milk and lemon juice to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).
![]() |
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
![]() |
Once the cupcake batter is done, let it rest for 10 to 15 minutes. This mixture will become airy and light. Once you have your batter ready to use, fill each cupcake liner with ¼ cup of batter (if using flower cupcake liners, only fill half way up).
![]() |
![]() |
Let the cupcakes cool in the pans for 3 to 5 minutes, then remove cupcakes from the pan and place on a wire cooling rack. Let the cupcakes cool completely before frosting. Once they are frosted and decorated, pair the cupcakes with a big glass of vegan milk and relax with this familiar drink flavored treat. Enjoy!
1 cup vegan butter or shortening
2 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon lemon extract
2 teaspoons grated lemon zest
Directions
In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and the exacts on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Once the vegan shortening mixture is creamed you can move on to the next step.
![]() |
Add in your powdered sugar and switch the mixer to low, slowly adding in the lemon juice. Beat the frosting until incorporated, and then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl.
When the cupcakes are ready to handle and are cooled, using a piping bag (or with a spatula) frost the top of the cupcakes with the homemade vegan frosting. Decorate each cupcake with edible vegan sprinkles (optional) and a small straw. Serve and Enjoy!
*I took regular sized straws and cut them to fit each cupcake & topped each with vegan sprinkles.
-Amy
ReplyDelete金瓶梅視訊-293真人秀場聊天室
live173影音視訊live秀-台灣uu視頻聊天室
live173影音live秀-免費視訊-uu視頻聊天室
live173視訊影音live秀-夫妻開放聊天室
173視訊聊天-同城午夜聊天室
173視訊-開放性聊天室
視訊交友-福利聊天室
漾美眉視訊交友-美女福利視頻秀
小可愛視訊-真愛旅舍視頻聊天室
免費交友軟體-秀色裸聊秀場