C. Christy Concrete of the blog Endless Simmer made these Meyer lemon gem cupcakes. She writes:
In the end, it looks like the olive oil analogy may have been more or less accurate. If you want a lemon cupcake with the emphasis on lemon, conventional lemons might yield a more truly lemony product. For beaufiul lemon color, this recipe works well, but for showing off the sheer uniqueness of the Meyer lemon, the closer you can get to raw, the better — lemonade, sorbet, zested over French toast, or just sliced into hunks and dunked into ice water.
I'm reposting the recipe via this link, but it originates from Vegan With a Vengeance by Isa Chandra Moskowitz (whose next book is Vegan Brunch, out May 25th, and is also the author of the beloved Vegan Cupcakes Take Over the World).
Lemon Gem Cupcakes
• 1 1/3 cups plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup oil or butter (I used macadamia oil)
• 2/3 cup plus
• 2 tablespoons sugar
• 1 scant cup mik or non-dairy milk like rice milk
• 1 teaspoon pure vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
Preheat oven to 350 F/ 180 C. Line a regular (not a non-stick) twelve-muffin tin with paper liners. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil or melted butter, sugar, milk, vanilla, lemon juice and lemon zest. Pour the dry ingredients into the wet and mix until smooth. Fill each muffin cup about two-thirds full. Bake for 17-20 minutes. Remove the cupcakes from the muffin tin and place on a cooling rack. Frost when fully cooled.
Lemon Frosting
• 1/4 cup heavy cream cheese scant
• 1/4 cup milk or soy milk
• 2 tablespoons lemon juice
• 2 cups icing sugar, sifted
Whisk or beat everything together, adding the milk slowly until you reach the desired consistency (cream cheeses vary).
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