Spring is just around the corner and what better way to welcome it than a Vegan Lemon Macadamia Cupcake with Lemon Buttercream frosting from the cookbook Vegan Cupcakes Take Over the World??? (my stomach is growling as I type this)
Lemon Macadamia Cupcakes
1/3 cup canola oil 3/4 cup sugar 1/4 cup yogurt 1/3 cup milk 1/4 cup lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup + 2 tbsp all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup ground macadamia nuts 1/2 cup coarsely chopped macadamia nuts
Preheat oven to 350 degrees. Combine oil, sugar, yogurt, & milk. Add juice, zest, & vanilla. Sift together flour, baking powder, baking soda, & salt in a separate bowl. Incorporate dry ingredients into wet ingredients in two batches. Add in ground macadamia nuts, then fold in the chopped macadamias. Bake for 20-22 minutes, then allow to cool on a rack.
Lemon Buttercream Frosting
1/4 cup shortening (I like Earth Balance) 1/4 cup margarine 2 cups powdered sugar 2 tbsp lemon juice 2 tsp lemon zest
Cream together and frost or pipe onto your cupcakes. Enjoy (preferably in the sun with a good book/Frank Sinatra)!