Ingredients:
1 1/2 cups and 3 Tbsps all purpose flour or gf flour
1 cup white granulated sugar
1 Tsp Salt
1 Tsp Baking Soda
Zest of one lemon
1/2 lemon juice
Just under 1 cup of water
5 Tbsp Canola oil
1 Tsp Vanilla
1 Tsp White Vinegar
Directions:
Preheat oven to 350 Degrees. In a large mixing bowl, add all dry ingredients and whisk. Zest your lemon and add to the bowl. Take a Pyrex measuring cup at least two cup size. Squeeze your half of a lemon into that measuring cup then fill up with Reverse osmosis water up to the 1 cup line and add to the dry mix. Then add oil, vanilla, and white vinegar. Mix well. Scoop into the lined cupcake tin using a level cupcake scooper (I love the one I have from Pampered Chef). Bake in the oven at 350 Degrees for 15-17 minutes depending on your altitude. Once cooled, ice with a lemon icing.
Lemon Icing:
1/2 cup of Earth Balance Red tub or stick butter (non-dairy, non-soy)
2 Tbsp lemon juice
1 Tbsp lemon zest
1/2 teaspoon vanilla extract
3 cups confectioner’s sugar
a few drops of yellow dye
In a kitchen aide mixer; add butter, vanilla, lemon juice, and powdered sugar and whip until well incorporated and fluffy. Taste and adjust if needed. Decorate as desired with a fancy tip and sprinkles or lemon wedges as seen above. Enjoy!