Lemon Cupcakes
1 3/4 cups whole wheat flour
2 teaspoons arrowroot powder
1 teaspoon baking soda
1 teaspoon cornstarch
splash nondairy milk
1/2 cup nondairy milk (I use soy)
2 tablespoons applesauce
1/2 to 1 teaspoon lemon zest
5 tablespoons vegetable oil (I used sunflower)
1 scant cup sugar (I used raw turbinado)
1 tablespoon lemon juice
1. Preheat oven to 350 degrees F. Prepare a muffin pan by greasing or lining with muffin cups. Sift together flour, arrowroot, and baking soda.
2. In a measuring cup, mix the corn starch and a splash of milk, until smooth. Add the 1/2 cup milk to measuring cup, along with the applesauce. Add enough water to make 1 cup of liquid. Sprinkle in the zest.
3. In another bowl, mix sugar and oil well. Gradually add your wet and dry ingredients to the sugar and oil mixture, mixing gently.
4. Finally, add the lemon juice to the batter. Spoon into prepared cupcake tin. Bake about 20-30 minutes, or until the cakes pass the clean-toothpick test.
I like these as a gentle, nondemanding dessert or breakfast (what’s the difference between cupcakes and muffins, anyway?). They’re nice with jam in the middle and a dollop of vanilla soy ice cream on the side.
SO HOW'D IT GO?
OMG these were so awesome! i used corn starch instead of arrowroot, and it was fine.
added a lemon glaze, oh man they were so good!
can i use more cornstarch instead of the arrowroot, or is the arrowroot necessary?
"Mix ingredients from flour down to baking soda, and sift."
Not so, because after that you instruct to mix sugar and oil. A bit confusing if you dont read the instructions through once before you dive into making them. :(
Ah well, they werent that bad.
just the right amount of moisture for a cupcake!
i made a sort of glaze to up the lemon flavor on mine. made of powdered sugar, lemon juice, a touch of vanilla extract and water. yum!
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