These cupcakes only confirm what I've long known:I'm in love with Isa Chandra Moskowitz and Terry Hope Romero.
These cupcakes, from Vegan Cupcakes Take Over the World, are perfect. I was in the mood for some lemony bakery, and so I gave these a shot. I wasn't sorry. They were perfect. Yeah, I realize this is more of an April cupcake than an October cupcake, but I could care less. These were heaven in a cupcake wrapper and the fact that I am supposed to be writing a brief mere steps away from the freezer, where the leftovers live, only means one thing:
I should just donate my pre-baby suits to charity, already. Here's the recipe:
Lemony Vanilla Cupcakes
1 c. soy milk
1 t. apple cider vinegar
1 1/4 c. all-purpose flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1/3 c. canola oil
3/4 c. granulated sugar
2 t vanilla extract
1 1/2 t lemon extract
1 T finely grated lemon zest
Preheat oven to 350 and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, lemon extract, and zest in a large bowl. Sift in the flour, cornstarch, baking soda, and salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Lemon Buttercream
1/4 c. shortening
1/4 c. margarine, softened
2 c. confectioners' sugar
2 T fresh lemon juice
2 t finely grated lemon zest
1 t vanilla extract
In a small bowl, cream the shortening and margarine until well combined. Add the confectioners' sugar in roughly 1/2-cup additions. After each addition of sugar add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy, and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.
0 comments:
Post a Comment