<\/p>\n
Pink Lemonade Cupcakes<\/strong> 2 1\/2 cups flour Method<\/strong><\/p>\n Pre-heat oven to 350\u00b0 F.<\/p>\n In a small bow or cup, combine soy milk and lemon juice and set aside.<\/p>\n In a large mixing bowl, combine flour, baking powder, baking soda and salt and set aside.<\/p>\n In a mixer bow, whisk together sugar, oil, “eggs”, pink lemonade concentrate and vanilla until well blended.<\/p>\n Add about 1\/3 of the flour mixture and blend<\/p>\n Add half the soy milk and blended<\/p>\n Continue alternating flour mixture and soy milk until everything is mixed together without over-blending.<\/p>\n Add food colouring, one drop at a time, until desired colour is reached.<\/p>\n Dived batter into paper cupcake cups in a muffin pan so that the cups are each about 3\/4 full .<\/p>\n Bake for 15-20 minutes, or until a toothpick or butter knife inserted into the centre of the cupcake comes out clean.<\/p>\n Cool completely before frosting<\/p>\n Pink Lemonade Butter Cream Frosting<\/strong><\/p>\n Ingredients<\/strong> Method<\/strong><\/p>\n In the bowl of a mixer, beat butter and shortening on medium high speed until well blended and fluffy.<\/p>\n Add icing sugar, vanilla and pink lemonade concentrate and beat on low speed until blended completely<\/p>\n Add food colouring, a drop at a time, beating after each addition, until desired colour is reached.<\/p>\n Frost, decorate and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Pink Lemonade Cupcakes Makes 12-18 cupcakes Ingredients 2 1\/2 cups flour 1 1\/4 teaspoons baking powder 1 teaspoon baking soda 1\/8 teaspoon salt 1 1\/4 cups granulated sugar 1\/2 cup plus 2 tablespoons vegetable oil Egg Replacer ( Equivalent of 5 large eggs ) 3\/4 cup thawed frozen pink lemonade concentrate 1 teaspoon vanilla Red food colouring 1\/2 cup Soy Milk 2 tablespoons Lemon Juice Method Pre-heat oven to 350\u00b0 F. In a small bow or cup, combine soy milk and lemon juice and set aside. In a large mixing bowl, combine flour, baking powder, baking soda and salt and set aside. In a mixer bow, whisk together sugar, oil, “eggs”, pink lemonade concentrate and vanilla until well blended. Add about 1\/3 of the flour mixture and blend Add half the soy milk and blended Continue alternating flour mixture and soy milk until everything is mixed together without over-blending. Add food colouring, one drop at a time, until desired colour is reached. Dived batter into paper cupcake cups in a muffin pan so that the cups are each about 3\/4 full . Bake for 15-20 minutes, or until a toothpick or butter knife inserted into the centre of the cupcake comes out clean. Cool completely before frosting Pink Lemonade Butter Cream Frosting Ingredients 1\/2 cup vegan butter, room temperature 1\/2 cup vegan shortening 4 cups icing sugar 6 tablespoons frozen pink lemonade concentrate, thawed 1\/2 teaspoon vanilla Pink food colouring Method In the bowl of a mixer, beat butter and shortening on medium high speed until well blended and fluffy. Add icing sugar, vanilla and pink lemonade concentrate and beat on low speed until blended completely Add food colouring, a drop at a time, beating after each addition, until desired colour is reached. Frost, decorate and enjoy!<\/p>\n","protected":false},"author":1,"featured_media":1533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[11,321,441],"tags":[501,138,502],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1531"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1531"}],"version-history":[{"count":13,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1531\/revisions"}],"predecessor-version":[{"id":2946,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1531\/revisions\/2946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/1533"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes 12-18 cupcakes<\/p>\n
\nIngredients<\/strong><\/p>\n
\n1 1\/4 teaspoons baking powder
\n1 teaspoon baking soda
\n1\/8 teaspoon salt
\n1 1\/4 cups granulated sugar
\n1\/2 cup plus 2 tablespoons vegetable oil
\nEgg Replacer ( Equivalent of 5 large eggs )
\n3\/4 cup thawed frozen pink lemonade concentrate
\n1 teaspoon vanilla
\nRed food colouring
\n1\/2 cup Soy Milk
\n2 tablespoons Lemon Juice<\/p>\n
\n1\/2 cup vegan butter, room temperature
\n1\/2 cup vegan shortening
\n4 cups icing sugar
\n6 tablespoons frozen pink lemonade concentrate, thawed
\n1\/2 teaspoon vanilla
\nPink food colouring<\/p>\n