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Sarah Bauer: "Very good! Can double even triple the batch for t…" Read More
14Ingredients
35Minutes
370Calories
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Ingredients
US|METRIC
11 SERVINGS
- 1 cup unsweetened almond milk
- 1 lemon zest (and juice)
- 1 1/4 cups all purpose flour
- 2 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 Tbsp. fresh lemon juice
- 1/2 lemon
- 110 grams vegan margarine
- 3 1/2 cups icing sugar
- 1 tsp. vanilla extract
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium190mg8% |
Potassium85mg2% |
Protein2g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber1g4% |
Sugars52g |
Vitamin A0% |
Vitamin C10% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Sarah Bauer 2 years ago
Very good! Can double even triple the batch for the amount of frosting the recipe makes
G 2 years ago
These cupcakes were so delicious! I took them to a shower and no one realized they were vegan and asked me for the recipe
Kayla 4 years ago
These cupcakes turned out AMAZING, probably best cupcakes I’ve ever had. So many people asked for the recipe. Highly recommend.
Carolann Whitesell 5 years ago
Delicious! I swapped arrowroot powder for corn starch, homemade coconut milk for almond milk and coconut sugar for white sugar and it worked really well, yum yum yum! Thanks for sharing :)