♫ Listening to: I'd Rather Dance With You by Kings of Convenience ♫
Lemon Cupcake Ingredients:
- 3 c unbleached white flour
- 2 t baking soda
- 1 t salt
- 2 c sugar
- 1 c fresh squeezed lemon juice (~7 lemons)
- zest from all 7 lemons
- ⅔ c sunflower oil
- 1 c nondairy milk
- 2 T vanilla extract
- 2 T apple cider vinegar
Lemon Cupcake Directions:
Preheat the oven to 350°.
Line 2 cupcake pans with paper liners.
Combine the vinegar and nondairy milk and let sit. In another bowl, sift the flour, soda, and salt.
Add the oil, sugar, lemon juice and zest, and vanilla to the nondairy milk mixture and stir well.
Add the dry ingredients slowly to the wet mixing in between.
Fill the cupcake liners about ⅔ of the way full.
Bake for 18-20 minutes, until when you insert a toothpick into the center of one, it comes out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.
Raspberry Icing Ingredients:
- ¾ c earth balance
- ¾ c organic palm shortening
- ⅓ c raspberry preserves
- ½ T nondairy milk
- 1 T vanilla extract
- 4 c organic powdered sugar
- 24 raspberries for garnish (optional)
Raspberry Icing Directions:
Whisk the shortening and margarine for 1 minute using an electric or stand mixer.
Sift in half of the powdered sugar, mixing for 2 minutes after.
Add the vanilla and nondairy milk, and continue to mix for 2 more minutes.
Sift in the remaining powdered sugar, mixing for 2 minutes after.
Transfer a third to a half of the icing to another bowl.
Add the raspberry preserves to the icing that’s left, and continue to mix for 2 more minutes.
Fill the piping bag carefully so that you layer the vanilla icing and raspberry icing vertically next to each other.
Pipe onto cooled cupcakes.