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Just Desserts — Lovely Lemon Cupcakes for Defiant Daughters

A sweet, compassionate treat for Jasmin Singer and defiant daughters (and sons) everywhere. Change the world, eat a vegan cupcake.
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Ingredients
  

  • 1 cup oat milk or other plantbased milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 cup grapeseed canola or other neutral oil
  • 2/3 cup evaporated cane sugar
  • 1/4 cup lemon juice
  • grated zest of 1 lemon

Instructions
 

  • Preheat oven to 350°F. Line a muffin tin with paper liners or oil cups very lightly.
  • In a large bowl, stir together oat milk and apple cider vinegar. Mixture will curdle slightly. Don’t fret. Set aside.
  • Meanwhile, in a separate bowl, combine flour, baking powder, baking soda and salt.
  • Add oil, sugar, vanilla, lemon juice and zest to the oat milk mixture, stir to combine.
  • Add dry ingredients to wet and stir until well combined. Gently spoon batter into lined muffin cups until each is 3/4 full.
  • Bake about 20 minutes or until cupcakes are golden and slightly pebbly on top. They should spring back when lightly touched. Let cool completely before dipping tops in glaze.
  • Lemon Glaze 1-1/2 cup powdered sugar, sifted
  • juice of 1 lemon
  • Combine powdered sugar and juice in a small bowl. Stir until thick and smooth.
  • Dip cupcakes, top side down, into glaze, coating tops well. Then set right side up on a plate and let cupcakes sit a few minutes. Glaze will harden to a pretty gloss.