Rockin’ Spring Recipes: Vegan Lemon Cupcakes Giveaway

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I love this time of year because the weather is warm, but tolerable, our garden is blooming with tomatoes and roses, and we have an abundance of sunlight for extended outdoor play. This time of year always seems to be full of gatherings and parties, and it seems like every week my son’s preschool is celebrating something. Food allergies still dominate our lives, and as often as I can, I’m experimenting with recipes so my son can enjoy these types of activities without feeling let out.

McCormick recently launched their Pinterest page with a variety of inspired Spring recipes that look as good as they taste. Spices and extracts have a way of bringing foods to life without the need for things like fat and salt to create flavor. For example, you can add lemon, almond, or orange extract to sugar cookie batter or vanilla frosting. Since I’ve been wanting to experiment with lemon, I decided to make my son a batch of Vegan Lemon Cupcakes.

I adapted this recipe from Swans Down:

Vegan Lemon Cupcakes

Yields: 1 dozen cupcakes

1/2 cup Vegan Butter
1 cups Raw Organic sugar
1 1/2 cups sifted Cake Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons of Ener-G Egg Replacer mixed with 4 tablespoons of warm water
1/2 cup Unsweetened Almond Milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract

Frosting

Cherrybrook Kitchen Vanilla Frosting
1/8 to 1/4 teaspoon lemon extract

Cream butter with sugar (I like to use a stand mixer)
Sift flower, baking powder and salt together
Add egg replacer to butter and sugar
Add vanilla and lemon extracts
Alternate flour and milk and mix until smooth
Line cupcake pan or spray with non-stick cooking spray
Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted comes out clean
Cool before frosting

These cupcakes are moist, delicious, and easy to make.

If you’re looking for recipe inspiration this Spring, visit McCormick.

Win It! One of you will win a Spring Baking Kit from McCormick! Here is what the kit will include:

CorningWare 3 quart Stoneware Pan
Spring Cookie Cutters
Wilton Ultra Bake 12 cup Muffin Pan
Mini Whisk
Meri Meri Cupcake liners (48 count)
McCormick Food Coloring (assorted colors)
McCormick Ground Cinnamon
McCormick Ground Ginger
McCormick Pure Vanilla Extract
McCormick Pure Lemon Extract

Simply leave me a comment with your favorite Spring Recipe from McCormick.

Comments will close on May 25th, 2012 at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

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No compensation was received for this post. Products for review and giveaway supplied by McCormick.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.