Lemon Gems

I made these little gems on Tuesday. Every bite was pure bliss! A little piece of heaven.

Here is the recipe. It is taken from Vegan with a Vengance.

Lemon Gem Cupcakes

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
2/3 cups sugar
1 cup rice milk (I used soy milk)
1 tsp. Vanilla extract
1/4 cup lemon juice
1 tbsp lemon zest (I used the zest from one lemon)

Preheat oven to 350 degrees. Line twelve muffin tin with paper liners.

Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil, sugar, rice milk, vanilla, lemon juice and lemon zest. Pour the wet ingredients into the dry and mix until smooth. Fill each muffin cup about 2/3 full; bake for 17 to 20 minutes., Remove the cupcake from muffin tin and place on cooling rack. Frost when cooled fully.

Lemon Frosting

1/4 cup nonhydrogenated soy margarine softened (I used butter)
1/4 cup soy milk
2 tbsp. Lemon juice
2 cups confectioners’ sugar, sifted

Whisk the margarine with a fork until fluffy. Stir in the soy milk and lemon juice’ add the confectioners’ sugar and mix until smooth. Refrigerate until ready to use.