INGREADIENT

• 1 1/2 cup plain flour
• 1 cup white sugar
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 3/4 cup rice milk
• 2 tbs apple cider vinegar
• 1/2 cup canola oil
• 2 cup icing sugar
• 1/4 cup soy margarine
• 2 tbs fresh lemon juice
• 1/2 tsp lemon rind zested
• 1/2 tsp vanilla extract

Direction

1. Preheat fan forced oven to 170C.
2. Line 12 cup capacity muffin pan with cupcake liners.
3. In a large bowl, sift plain flour and baking soda. Add sugar and salt and stir through to combine. Make a well in the centre
4. In another bowl, add rice milk, apple cider vinegar, vanilla extract and canola oil.
5. Whisk wet ingredients together, and then pour into well of dry ingredients.
6. Gently fold through with a wooden spoon until just combined.
7. Using an ice-cream scoop, spoon batter into prepared muffin pan.
8. Bake for approximately 18 minutes, or until golden on top.
9. Remove from oven and allow to cool for 5 minutes in muffin tin.
10. Gently remove cupcakes and allow to cool completely on wire rack. When cooled, ice with lemon frosting.
11. Combine the margarine, lemon juice, lemon zest and vanilla extract.
12. Beat with mixer slightly, then gradually add sifted icing sugar.
13. Beat until smooth, spread over cupcakes.