Vegan Sunshiny Lemonade Cupcakes

Yummy Lemonade Cupcakes wanting to make acquaintance.

Hello all!
It's been a little hiatus, but AfroVeganChick is back and ready to pump out more dynamite vegan recipes! Very yummy surprises coming to bring delightful joys to meal time blues, especially today's cupcakes radiant with tasty, sweet yellow sunshine.
A few weeks ago for Ma's birthday, I planned lemonade cupcakes for my lemon addicted parent and found beautiful inspiration by Sweet Vegan- unique Pink Lemonade Cupcakes here. We had a lovely time eating these treats during our Roswell (yes, that circa 1999 WB TV series) marathon and it still baffles Ma that no cows were harmed for her 51st celebration on earth. Heehee!
As for candied lemons (the perfect sugared confectionery topping)- thank you, Martha Stewart for this simple recipe- absolutely brilliant!

Vegan Sunshiny Lemonade Cupcakes Ingredients and Preparation

2 1/2 cup bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
pinch of salt
1 ripened banana, mashed*
1/2 cup almond milk
1/2 cup lemonade (used Santa Cruz Organic Lemonade)
2 tablespoon lemon juice
zest from 1 lemon
1 tablespoon apple cider vinegar

*FYI: Banana flavor is barely detectable due to an abundant lemon overload. After all, it's supposed to hog all the spotlight.

Preheat oven to 350 degrees and prepare a muffin tin with either baking cups or lightly oil/flour.

Mix flour, baking soda, baking powder, sugar, and salt together. Blend mashed banana, almond milk, lemonade, and lemon juice separately.

After combining dry with wet, stir in lemon zest and apple cider vinegar.

Pour into muffin tin and bake for 25-30 minutes.

Carefully pop these babies out.

Let cool.

Frosting

1 cup coconut oil
3/4 powdered sugar
1/2 cup lemon juice

Whip ingredients together and refrigerate.
Spread on cooled cupcakes.  

Candied Lemon Slices

boiling water
1 lemon
1 cup sugar
1 cup water

Slice lemons and remove seeds/rind ends.
Bring water to a boil. 
Turn off heat and add lemon slices, stirring until softened- 1 minute.
Drain.
Bring sugar and water to a boil.
Add lemon slices in a single layer and simmer for an hour.
Drain again.
Place them on parchment paper and refrigerate.

All ready and pretty for Ma.