Glazed Lemon Coconut Cupcakes

Made these for Batten dinner tonight, inspired by a recipe from Isa Chandra Moskowitz's Veganomicon. It's supposed to be made as bundt cake (which bakes for an hour and fifteen minutes), but I adapted the recipe and made it into mini cupcakes with a glaze. They are very moist, lemony, and quite delicious!! The glaze also makes them really pretty--I think they would make a great vegan party snack option....

Cupcakes

• 1 1/2 c sugar
• 2/3 c canola oil
• 1 (13.5 or 14-oz) can coconut milk
• 1/4 c soy milk
• 1/4 c lemon juice
• 3 tbs lemon zest
• 2 tsp vanilla extract
• 3 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Preheat the oven to 350º. Line mini cupcake tins with cupcake liners (if you use mini loaf pans, line the bottom with parchment paper and grease the sides). In a large bowl, mix together the sugar, oil, coconut milk, soy milk, zest, lemon juice and vanilla extract. In another bowl, sift together the dry ingredients (flour, baking powder, baking soda, salt).  Add the dry ingredients to the wet ingredients and stir until just combined. 

Fill the cupcake tins 3/4 full (or, the mini loaf pans 1/3 full).  Bake 12 minutes for mini cupcakes (20-25 for mini loaves), or until a cake tester comes out clean. 

Lemon Glaze*

• 3 tbs lemon juice
• 1 tsp lemon zest
• 1/4 c soy milk
• powdered sugar
• 1/4 tsp vanilla

*A quick confession---I didn't measure the ingredients for the glaze so this is an approximation.

Combine the lemon juice, zest, soy milk and vanilla. Whisk in powdered sugar until the glaze is the consistency you desire (this is in the royal icing family, so it should be liquify but when drizzled on the cupcakes should harden a bit). Use a spoon to drip the icing onto the cupcakes (or mini loaves--see below).