Apricot Lemon Cupcakes

Apricot Lemon Cupcakes
Recipe found at http://thetolerantvegan.com/2011/04/apricot-lemon-cupcakes/
Makes 12 cupcakes
Cake Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan granulated sugar
  • 1/2 cup Earth Balance, softened
  • 4 ounces unsweetened apple sauce
  • 4 ounces dairy-free lemon yogurt
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon extract
  • 1 cup dried apricots, chopped
Frosting Ingredients:
  • 6 cups vegan confectioners' sugar
  • 1/2 cup Earth Balance, softened
  • 2 teaspoons grated lemon zest
  • 6 tablespoons fresh lemon juice
  1. Preheat your oven to 350 degrees fahrenheit.
  2. To make the cupcakes, whisk together the flour, baking powder and salt in a bowl.
  3. In a separate bowl, whisk together the granulated sugar, Earth Balance, apple sauce, yogurt, lemon zest, lemon juice and lemon extract.
  4. Combine the wet ingredients to the dry ingredients and mix on low-medium speed  
  5. Add in the apricots and stir by hand until they are evenly distributed in the batter.
  6. Pour the batter into a cupcake tin and bake for 25 minutes, or until a toothpick can be inserted and removed cleanly.
  7. Allow the cupcakes to cool completely before topping them with frosting.  
  8. To make the frosting, combine all ingredients in a large bowl and mix on low-medium speed for 1 minute. Try a bite and if you want the frosting to be even more sour, add in more lemon juice, one tablespoon at a time.
  9. Top your cupcakes and eat!