Sweet lemon cupcakes!

This is the rare cupcake that prefers to be drizzled with a sweet glaze, rather than being piled high with fluffy frosting. They'd be seriously awesome that way, too, though.

Vegan lemon cupcakes

1/4 c. soy milk
1 1/2 t. lemon juice, separated
1 c. unbleached flour
1/2 t. baking soda
1/2 t. baking powder
1/2 T. Ener-G egg replacer
1/2 c. sugar
dash of salt
scant 1/4 c. canola oil
1 1/2 T. plain soy yogurt
1/4 t. lemon zest

For the glaze:
1/2 c. powdered sugar
1 t. lemon juice
1 T. soy milk

Preheat oven to 325 degrees. In a small bowl, whisk together the soy milk and 1 t. lemon juice. Set aside. In mixing bowl, combine flour, baking soda, baking powder, egg replacer, sugar, and salt. Mix well, then add the canola oil, yogurt, lemon zest, and remaining 1/2 t. lemon juice. Pour in the soy milk mixture and stir until barely combined (over-stirring makes for stiff batter and tough cupcakes). Oil cupcake pan if you aren't using papers, then fill each well slightly more than halfway. Bake for 13-18 minutes. Oven temps vary; take the pan out when a sharp knife inserted into a cupcake comes out clean. (Because thees cupcakes are so very spongy and moist, the cupcakes may look less dry than your usual cupcakes. But if the knife comes out clean, they're done!) Allow to cool.

Make glaze by whipping together the powdered sugar and lemon juice. Add the soy milk little by little, as needed. Drizzle onto cool cupcakes.