Lemon Cupcakes
Cupcakes
Ingredients
1 cup milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1 tablespoon lemon zest
Frosting
1/4 cup butter
1 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Lemon zest for garnish
To make the cupcakes:
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners. Whisk the milk and vinegar and set aside a few minutes to curdle. Beat together soy milk mixture, oil, sugar, vanilla and lemon extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until smooth. Add the lemon zest and mix until no lumps remain.
Fill the cupcake liners 2/3 of the way and bake for 20 to 22 minutes until a toothpick inserted in the middle comes out clean. Let cupcakes cool before frosting.
To make the frosting:
In a small bowl, cream the butter until fluffy. Add powdered sugar in 1/2 cup intervals. After each addition, add a splash of lemon juice and beat until fluffy. Add vanilla and beat until smooth, creamy and fluffy.
To assemble the cupcakes:
Pipe or spread the frosting on the cupcakes and garnish with lemon zest.