Lemon Cream Ingredients
1 cup vegan margarine (80% fat is best) — softened
2 cups organic unbleached sugar
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups vegan sour cream
Lemon Cream Cupcakes Frosting Ingredients
3 tablespoons vegan margarine (80% fat is best) — softened
2 1/4 cups organic unbleached sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 or 2 tablespoons soy milk (or other non-dairy milk)
Lemon Cream Directions
In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and applesauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
Lemon Cream Cupcakes Frosting Directions
Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel, and soy milk; beat until smooth.