Lemon Apricot Nectar Cupcakes

May 24, 2017

160

Super moist and delicious grain-free + vegan iced lemon cupcakes.

2 cups almond flour
1 cup potato starch (not potato flour)
1/3 cup sugar
1/4 teaspoon baking powder (Hain brand is grain-free)
1/4 teaspoon baking soda
1/8 teaspoon agar powder (Now Foods)
zest of one lemon
1/2 cup almond milk (plain, unsweetened)
1/2 cup apricot nectar juice
1/4 cup vegan butter, melted (Earth Balance)
2 tablespoons apple cider vinegar
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon extract (optional)
1/2 teaspoon vanilla extract
FOR THE GLAZE:
1 cup powdered sugar (Wholesome! brand is grain-free)
2 1/2 tablespoons fresh lemon juice
FOR THE FROSTING:
4 cups powdered sugar
zest of one lemon
1/4 teaspoon salt
1/2 cup vegan butter (Earth Balance)
2 tablespoons apricot nectar juice
1 tablespoon fresh lemon juice
1 tablespoon almond milk (plain, unsweetened)
1 teaspoon lemon extract (optional)
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees In a large bowl, whisk together almond flour, potato starch, sugar, lemon zest, baking powder, baking soda and agar. Add melted butter, apricot nectar, almond milk, lemon juice,...
See the full directions on my site

Nutritions

Calories
449

Sodium
211mg
8% DV

Fat
16g
25% DV

Protein
4g
8% DV

Carbs
74g
25% DV

Fiber
2g
10% DV