2teaspoonsbaking powder (Hain brand is grain-free)
1/4teaspoonbaking soda
1/8teaspoonagar powder (Now Foods) or 1/4 tsp guar gum
zest of one lemon
1/2cupalmond milk (plain, unsweetened)
1/2cupapricot nectar juice
1/4cupvegan butter, melted (Earth Balance)
2tablespoonsapple cider vinegar
1 1/2tablespoonsfresh lemon juice
1teaspoonlemon extract (optional)
1/2teaspoonvanilla extract
FOR THE GLAZE:
1cuppowdered sugar (Wholesome! brand is grain-free)
2 1/2tablespoonsfresh lemon juice
FOR THE FROSTING:
4cupspowdered sugar
zest of one lemon
1/4teaspoonsalt
1/2cup + 2 tbspvegan butter (Earth Balance)
2tablespoonsapricot nectar juice
1tablespoonfresh lemon juice
1tablespoonalmond milk (plain, unsweetened)
1teaspoonlemon extract (optional)
1/2teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees
In a large bowl, whisk together almond flour, potato starch, sugar, lemon zest, baking powder, baking soda and agar.
Add melted butter, apricot nectar, almond milk, lemon juice, vanilla + lemon extracts and apple cider vinegar and combine well. Batter will be thick.
Spoon batter into cupcake liners about 3/4 of the way full. Bake at 350 degrees for about 20 minutes. Start checking in at around 15 minutes. Cupcakes will be springy to the touch and just a bit soft. (While they are baking, mix the lemon glaze together).
Remove from oven and let cupcakes cool in cupcake tin for 10 minutes (this step is important). Poke holes in the top of your cupcakes and then brush with lemon glaze. Let them cool completely.
While cupcakes are cooling, go ahead and make the frosting: With and hand mixer, cream the vegan butter and blend in sifted powdered sugar. Add in apricot nectar juice, lemon juice, almond milk, lemon extract + vanilla extract and blend again. Finally, add in salt, lemon zest and blend until thoroughly combined and smooth. (Add a touch more powdered sugar if you prefer a thicker frosting).
Pipe frosting onto cooled cupcakes. Store any leftovers in an airtight container. Enjoy!!
