Lemon Cupcakes
230 g flour
230 g sugar
1 teaspoon baking soda
½ teaspoon salt
Zest of 1 lemon
1 teaspoon vinegar
1 teaspoon vanilla extract
1 teaspoon lemon extract
75 ml vegetable oil
240 ml water
Vanilla Buttercream:
50 g butter or margarine
250 g powdered sugar
1 teaspoon vanilla extract
A little water or almond milk as needed
Start by preheating the oven to 175°.
In a bowl, combine the flour, sugar, baking soda, salt, and lemon zest.
Add the vinegar, vanilla extract, lemon extract, oil, and water to the dry ingredients and mix with a spatula until the batter is smooth.
Pour the batter into paper muffin cups, filling them only up to ¾ full.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
To prepare the cream, beat together the margarine, powdered sugar, vanilla, and almond milk until smooth.
Allow the muffins to cool completely before decorating them with the vanilla cream.