Well fine, lesson learned. I would love to to say that I purposely left if out so I would have something to write about, but the real reason is that I was baking in the middle of the night again and I did not lay out all the ingredients before I started... Again.
So this recipe is from Vegan with a Vengeance by Isa Chandra Moskowitz. Isa is co-author of Veganomicon which I consider an important book for anyone's shelf. She really knows her shit. I find her recipes tend to have a little edge which is important. Here was my first attempt at one of Isa's cupcakes.
- 1 1/3 cup all purpose flour
- 1/2 tsp baking power
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup canola oil
- 2/3 cup + 2 Tbsp granulated sugar
- 1 cup milk (recipe calls for rice, I used walnut)
- 1 tsp of vanilla extract
- 1/4 cup lemon juice
- 1 Tbsp Lemon Zest
Line a muffin tin with paper wrappers and fill each about 2/3 to 3/4 full (I had small wrappers, so i filled them as much as I could and it worked). Put them in the oven for 17 to 20 minutes. Let them cool on a rack completely and then frost them.
- 1/4 cup earth balance butter, softened
- 1/4 soy milk
- 1 Tbsp lemon juice
- 2 cups of confectioners sugar (I needed a lot more)
- Not part of recipe: 1 tsp of lemon extract
So, when I put the icing together, it was way too thin. I ended up adding a lot of extra sugar and I was worried that the lemon wouldn't shine through, so I also added lemon extract. I thought the icing was pretty good. My sister said it was weird on its own, but it worked with the cupcakes. So, a win I think.
I ended up adding some coloured sugar on top of my cupcakes for a bit of colour. These were good and I think they would be even better if I had remembered the vanilla! Next time I make these I think I will try adding a blueberry (yes, just one... per cupcake) to the batter right before I bake them. I think this would make them even better and I love blueberry and lemon together. It is an amazing flavour combo.