Vegan Lemon Cupcakes recipe

• Cookies:
• 6 oz . vegan margarine, melted
• 1 1/2 cups organic stick sugar
• 6 tbsps applesauce
• 6 oz . soy milk
• 2 tbsps vanilla flavoring
• 2 tbsps fresh lemon zest
• 2 1/4 cups organic, unbleached whitened flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• Fresh Berry Filling:
• 1/2 cup chopped raspberries
• 1/2 cup chopped bananas
• 2 tbsps organic stick sugar
• 1 tablespoon fresh lemon zest
• Lemon Buttercream:
• 2/3 cup organic vegetable shortening
• 1/3 cup vegan margarine
• 4 cups powdered sugar
• three or four tbsps lemon zest

Directions

For that cookies: Pre-heat the oven to 325 levels F. Line standard-size cupcake pans with 16 cupcake inserts.

Inside a medium bowl, melt the margarine within the microwave. Once melted, include the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt in to the wet mixture and whisk together until things are evenly added to couple of protuberances remaining.

Fill the inserts three-quarters full and bake until golden along with a toothpick arrives clean, about fifteen minutes. Awesome completely.

For that berry filling: In a tiny bowl, mix the fruit using the stick sugar and lemon zest.

For that lemon buttercream: Within the bowl of the stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Include the powdered sugar and lemon zest and then mix until it's fluffy.

To put together: Poke an opening in the heart of each cupcake while using finish of the wooden spoon or small offset spatula. Fill the opening completely using the fruit filling. Utilizing a large round frosting tip, pipe an ample quantity of lemon buttercream.

This recipe was produced with a contestant throughout a cooking competition. The Meals Network Kitchen areas haven't examined it for use at home and for that reason cannot make any representation regarding the results.