170g/6oz plain flour
half a teaspoon of baking powder
half a teaspoon of bicarbonate of soda
pinch of salt
45ml/3tablespoons of vegetable/sunflower/rapeseed oil
170g/6oz caster sugar
250ml/8fl oz soy/rice milk
45ml/3 tablespoons lemon juice
1 tablespoon lemon zest
Preheat the oven to 180*C/350*/Gas Mark 4.
Sift together the flour, baking powder, bicarb, and salt.
In another bowl combine the oil, sugar, rice milk, vanilla, lemon juice and lemon zest.
Pour the wet ingredients into the dry. Do it SLOWLY because sometimes depending on the type of flour, the temperature, the wrath of the gods, you don’t need all of the liquid and it will become to runny. You’re looking for a fairly thick batter.
Line a muffin tin with cupcake cases and fill each cupcake case about two thirds full.
Bake for 20 minutes, remove from the oven and allow to cool on a wire rack.
Sift 225g/8oz into a bowl. Add a tablespoon of lemon juice and then slowly add soy or rice milk a tiny bit at a time until you have a nice thick icing.
Because your cupcakes won’t have risen right to the top of the cupcake case you can pour a little icing on to each cake and the cupcake case will stop it running (too much!).
Refrigerate until ready to eat!