Pink Lemonade Cupcakes

This is my recipe for Pink Lemonade cupcakes. They're delicious and everyone always asks for the recipe (I never tell anyone the cupcakes are vegan unless whoever's asking is vegan, too. But everyone loves them!) They're not too dense or rich, because they don't have any eggs or heavy cream. Give them a try! They're perfect for parties and springtime in general.

Vegan Pink Lemonade Cupcakes

Recipe by Cammi Frost

Preheat oven to 350 degrees Fahrenheit

Batter

1 cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

pinch salt

½ cup granulated sugar

¼ cup vegetable oil

1/3 cup soy vanilla yogurt

1/3 cup thawed frozen pink lemonade concentrate

¼ cup vanilla soymilk

¼ tsp apple cider vinegar

2 to 3 drops of red food coloring

Lemon Glaze

2 cups powdered sugar

1 tsp lemon zest

Juice of 2 lemons

Yellow and/or Pink sprinkles

Prepare batter: Pour vinegar into soymilk and set aside to clot.

In small bowl, combine flour, baking powder, baking soda and salt.

In large bowl, whisk together sugar, oil, yogurt and lemonade concentrate.

Alternatively whisk in flour mixture and clotted soymilk until all has been added. Beat until smooth. Add drops of food coloring and stir into batter.

Scoop batter into lined muffin tin. Bake in preheated oven for 20 to 25 minutes (check to see that tops of cupcakes spring back lightly when touched).

Prepare glaze: Combine powdered sugar and zest in a bowl. Squeeze lemon juice into cup and remove seeds. Add 4 tbsp of juice and stir into mixture. Add additional juice until texture is thin glaze. Pour onto cooled cupcakes and top with sprinkles before glaze dries.

Set cupcakes in fridge to harden glaze and store.

ENJOY!