Vegan

Vegan Lemon Cupcakes with Fresh Berry Filling and Lemon Buttercream

recipe image

Ingredients:

  • 6 ounces vegan margarine, melted
  • 1 1/2 cups organic cane sugar
  • 6 tablespoons applesauce
  • 6 ounces soy milk
  • 2 tablespoons vanilla extract
  • 2 tablespoons fresh lemon zest
  • 2 1/4 cups organic, unbleached white flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup chopped raspberries
  • 1/2 cup chopped strawberries
  • 2 tablespoons organic cane sugar
  • 1 tablespoon fresh lemon zest
  • 2/3 cup organic vegetable shortening
  • 1/3 cup vegan margarine
  • 4 cups powdered sugar
  • 3 to 4 tablespoons lemon zest

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