Lemon Cupcakes Recipe
Ingredients
- Ingredients for Cupcakes:
- ½ cup soy milk
- ¾ cup raw sugar
- ¾ tsp. vanilla extract
- ¾ tsp. lemon extract
- 1 ¼ cup oat flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- Ingredients for Icing:
- ½ cup vegan shortening
- ½ cup vegan margarine
- 3 ½ cup powdered sugar
- 1 ½ tsp vanilla extract
- ½ tsp lemon extract
- 1/8 cup vegan shortening
Directions
- Cupcakes:
- Preheat oven to 350 degrees. Line cupcake pan with liners. Combine all dry ingredients in one bowl, wet ingredients in another, then mix both together. Using an ice cream scoop (perfect for portion control), transfer into liners. Bake for 20 minutes (rotating pan after 10 minutes) or until tops of cupcakes are firm. Let cool.
- Icing:
- Mix all ingredients. Spread on cupcakes and garnish with lemon zest. Makes about 8.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 876 | |
| Calories from Fat 66 | 8% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 647mg | 27% |
| Potassium 320mg | 9% |
| Total Carbs 192.64g | 51% |
| Dietary Fiber 4.9g | 16% |
| Sugars 142.45g | 95% |
| Protein 11.65g | 19% |
Languages
Comments
May 31, 2009Why does the ingredient list for the frosting include 1/2 cup vegan shortening AND then another 1/8 cup vegan shortening?
