Vegan Cupcake RecipesWe have many deliciously illustrated vegan cupcake recipes for you to choose from! Enjoy!Lemon Cream Vegan Cupcake RecipeLemon Cream Vegan Cupcakes Ingredients1 c margarine (80% fat is best) -- softened2 c organic unbleached sugar 2/4 c soy yogurt 1/4 c apple sauce 2 t grated lemon rind 1 t vanilla 3 1/2 c all-purpose flour 2 t baking powder 1 t baking soda 2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt) Lemon Cream Cupcakes Frosting Ingredients3 tbsp margarine (80% fat is best) -- softened2 1/4 c organic unbleached sugar 2 tbsp lemon juice 3/4 t vanilla 1/4 t grated lemon rind 1 or 2 tbsp plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) Lemon Cream Vegan Cupcakes DirectionsIn a mixing bowl, cream margarine and organic unbleached sugar.Mix soy yogurt and apple sauce. 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 c with 1/4 c 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 DirectionsCream margarine and organic unbleached sugar in small mixing bowl.Add lemon juice, vanilla, lemon peel and soy milk; beat until smooth. Frost cupcakes. Print Lemon Cream Vegan Cupcake Recipe Home | Basic Vegan Cupcakes | Vegan Cupcake Frosting Recipes | Vegan Cupcake Recipes | ||
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