Gluten free Vegan Lemon Cupcakes

Gluten free Vegan Lemon Cupcakes

Recipe by: Gluten Free Baking By Rachelle (Rachelle Himmelman)

I cannot stress how much I LOVE lemon anything and with my current stomach issues I wasn't sure how I was going to be making all my favorite treats.  I have had to really get used to different tastes and textures that come along with vegan and gluten free baking.  I think of all the treats I have made lately and this one has to be my favorite, the smell of lemons is amazing, I mean have I mentioned how much I LOVE lemons yet? I think I may have mentioned it a time or two.  The decorating of the cupcakes is very simple, the reason I know this is because I can hardly decorate anything at all, so if I can do it you surely can!  I find that these cupcakes are happy cupcakes with the beautiful yellow color, you could use these for a potluck, wedding, baby shower, in any sort of colors you choose. The possibilities are endless and so are my words. (he he he) On that note, have fun!!

Rachelle

Prep time: PT20M
Cook time: PT18M
Total time: PT38M

Yield: 17 Cupcakes

Recipe Adapted from Fork and Beans

Ingredients:

• 1 Cup Organic Sugar
• 1 Cup Vegan Mayonaise
• 2/3 Cup Fresh Lemon Juice (2-3 large lemons)
• 1 Tablespoon Lemon Zest, chopped
• 1/3 Cup Milk of Choice, I used SO Delicious Dairy Free Coconut Milk
• 1/2 teaspoon Lemon Extract (optional)
• 1 teaspoon Pure Vanilla Extract
• 3/4 Cup Brown Rice Flour
• 3/4 Cups White Rice Flour
• 3/4 Cup Arrowroot Flour
• 1-1/2 teaspoons Baking Powder
• 3/4 teaspoon Baking Soda
• 1/4 teaspoon Sea Salt
• FOR THE FROSTING:
• 1 Cup Shortening, I Used Non-Hydrogenated
• 3 Cups Organic Powdered Sugar
• 2-1/2 Tablespoons Fresh Lemon Juice
• 2-3 drops yellow food coloring (optional)

Cooking Directions:

1. Preheat oven to 350 degrees F.
2. In a stand mixer slowly add sugar and mayonnaise.
3. Combine ingredients on medium speed until smooth and creamy.
4. Scrape the sides of the bowl.
5. In a small bowl combine, brown rice flour, white rice flour, Arrowroot, baking powder, baking soda, and sea salt, whisk together until combined. 
6. Slowly add lemon juice, lemon zest, milk, vanilla, and half of the dry ingredients.
7. Scrape the bottom and the sides of the bowl. 
8. Add the rest of the dry ingredients and once again scrape the sides of the bowl.
9. Line a muffin pan with paper cups and fill each one 3/4 of the way full.
10. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
11. Cool cupcakes completely on a wire rack.
12. FOR THE FROSTING:
13. Using a stand mixer or electric beaters add, shortening, powdered sugar,  and lemon juice.
14. Beat mixture until light and fluffy, you may need to add a little more lemon juice if mixture is to dry.
15. Frost cupcakes however you feel fit. :) 
16. **NOTE** I used closed star tip 843 for making stars on top of the cupcake.
17. Enjoy!