L2 (luscious lemon) is where it’s at…
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Preheat oven to 350 F and line muffin pan with cupcake liners.
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Mix coconut milk and vinegar together and let sit.
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Sift dry ingredients together.
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In separate bowl use a mixer and cream together buttery spread and sugar till light and fluffy.
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Add vanilla and lemon extract.
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Alternate with the milk mixture and the dry ingredients mixture into the sugar/buttery spread bowl.
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Beat all ingredients together until smooth; use spatula to scrap down the sides of the bowl.
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Fill cupcake liners 2/3 full and bake for 20 minutes.
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Transfer to wire rack and cool before frosting.
Lemon Buttercream
Ingredients:
1/4 c non hydrogenated shortening
1/4 c Earth Balance buttery spread
1 1/2 c confectioners’ sugar
2 T fresh lemon juice
2 t lemon zest
1 t vanilla extract
Directions:
- In small bowl, cream together shortening and margarine until well combined.
- Add confectioners’ sugar together in small increments, continue to beat with hand mixer.
- Add in lemon juice and vanilla extract.
- Lastly, add zest and give one final whirl.
- Place in refrigerator until ready to use.