Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 2/3 cup plus 2 teaspoons sugar
• 1 cup rice milk
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

• 1/4 cup vegan margarine
• 1/4 cup soy milk
• 2 tablespoons lemon juice
• 2 cups confectioners' sugar, sifted
  

Method

Preheat oven to 175C. Line a twelve-muffin tin with paper liners.

Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the oil, sugar, rice milk, vanilla, lemon juice and lemon zest. Pour the dry ingredients into the wet and mix until smooth. Fill each muffin cup about two-thirds full; bake for 17 to 20 minutes. Remove thew cupcakes from muffin tin and place on a cooling rack. Frost when cooled fully.

Frosting:

Whisk the margarine with a fork until fluffy. Stir in the soy milk and lemon juice; add the confectioners' sugar and mix until smooth. (It may take 5 minutes or so to get it to be the right consistency unless you employ an electric handheld mixer). Refrigerate until ready to use