Lemon Cupcakes

Recipe: Lemon Cupcakes

Adapted From: 52 Kitchen Adventures

Tested: 2/15/13 and 3/8/13

Servings:  12 big or 24 small cupcakes     Prep Time: 15-20 minutes

Notes:  I know these don't LOOK like lemon cupcakes, but they really do taste like them. I like to make "cupcakes" smaller using the regular sized muffins pans by only filling the cups halfway or even 1/4 full. It's just easier than trying to spoon batter into a mini muffin pan.  If you use regular sugar and flour, I'm sure your cupcakes will come out looking more lemony. Also you can make a lemony frosting to go with them but since these were enough work (and sweet enough), we skipped that part.  3/8/13 - Made these again with chocolate frosting. So delicious! I couldn't help myself but have been craving actual cake with frosting. This was my first attempt at making an all natural layered cake with frosting and while it wasn't the prettiest thing in the world, it sure tasted awesome. We got fancy and stuck a candle in it and I laughed and said "1 candle for 1 week left of [grad] school." My toddler then sang "Happy birthday, dear candle".  Note: 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar I don't buy baking powder so I just make a batch of this mix and use it for baking.

Ingredients: 2 cups non-dairy milk 2 tsp apple cider vinegar Dry: 2 1/2 cups flour (I used rye) 1/2 tsp cream of tartar1 3/4 tsp baking soda 1/2 tsp salt 1 1/3 cup date sugar Wet: 1/2 cup sunflower oil 2 tsp vanilla 1/2 cup lemon juice 2 tbsp lemon zest

Instructions: 1. Add milk and vinegar to a bowl and let sit for 5 minutes. 2. Add dry ingredients to a large bowl and mix and mash up any lumps. 3. Add wet ingredients to the milk/vinegar mixture and mix well. 4. Add wet ingredients to dry ingredients and stir until well combined. 5. Spoon batter into 24 muffin cups. 6. Bake at 350 degrees for 15-20 minutes or until a tester inserted in the center comes out clean.