Vegan Lemon Vanilla Cupcakes with Lemon Buttercream Frosting
INGREDIENTS
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1 1/4 cups almond or soy milk
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1 tablespoon lemon juice
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1 1/2 cups all purpose flour (or a gluten free all purpose flour blend, such as King Arthur's gluten free multi-purpose flour)
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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3/4 cup organic cane sugar
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1/2 cup (8 tablespoons) vegan margarine or shortening
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2 teaspoons vanilla extract
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1 tablespoon lemon zest
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1/2 cup (8 tablespoons) vegan margarine or shortening
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2 teaspoons vanilla extract
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1 tablespoon lemon zest
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1 1/2 tablespoons lemon juice
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2 3/4 cups confectioners' sugar
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pinches salt
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1/2 cup unsweetened, shredded coconut
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