My friend, Michela, likes lemon-y baked goods so I made her a batch of lemon cupcakes with creamy lemon icing. The recipe is from The Thug Kitchen cookbook with a few alterations (and no swearing – because the recipe is that easy!).
1 ½ cups fine cornmeal (the kind you make polenta with)
¾ cups flour
¾ cup sugar (make sure it’s vegan sugar –not filtered through animal bone char! In Canada, Redpath sugar passes muster)
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups coconut milk (a 13oz can)
1 teaspoon vanilla extract
The zest from ½ a lemon
The lemon icing
3 cups of icing sugar
½ cup vegan margarine at room temperature
1 tsp vanilla extract
2 Tbsp lemon juice (the juice of ½ lemon)
Heat your oven to 375F. Grease a mini cupcake tin.
To make the cupcakes
Mix all the dry ingredients in a big bowl. Sift in the baking powder because you do not want to find weird, salty lumps of baking powder.
Make a well in the dry ingredients and the wet ingredients. Stir until you have a moist batter with no dry pockets and few lumps.
Spoon the batter into the cupcake tin and bake for 12 minutes or until a toothpick inserted in the centre comes out clean. Pop out each cupcake onto a platter and allow them to cool completely before frosting them.
To make the frosting
Mix all the ingredients together until you have a smooth creamy frosting. Be patient. You will feel like you can’t possibly get all that powdery sugar – which will fly everywhere if you are rushing – to incorporate into the small amount of margarine and liquid, but you will.
When the cupcakes are cooled to room temperature, spread about 2 teaspoons of frosting on each cupcake.
This recipe makes an ample amount of frosting because in my world, more is more.
This recipe makes two dozen mini-cupcakes.