Name: Dairy-Free Lemon Drizzle Cupcakes
Cook time: 30 min
Yield: 12
Ingredients: For the cupcakes; 120ml sunflower oil; 120ml soy milk; 90ml plain soy yoghurt; 250g caster sugar; 90ml lemon juice; Zest of 1 or 2 lemons (to taste); 1 tsp vanilla extract; 240g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1/4 tsp salt; For the lemon syrup; Juice of 2 lemons; 100g caster sugar; For the vanilla frosting; 125g margarine (this needs to be the stuff that looks like a pack of butter, not the spreadable stuff in tubs as this will disintegrate); 125g vegetable shortening; 2 tsp vanilla extract; 400g icing sugar; 2 tsbp of lemon curd