Ughhhhh Pinterest!!!

So I can definitely say that I am addicted to pinterest....and generally speaking, it is creating really bad habits for me!!! It makes me wanna shop til I drop, and make endless amounts of casseroles and baked goods, I only wish the workout pins made me wanna work out more!! So saturday, I was pinning away and decided I HAD TO HAVE a baked good right then, I didn't even care what it was. So I scoured my kitchen because I couldn't go to the store,  it was 2pm and I was clearly still in Pjs. I ran through several cookbooks, and found a recipe I could create into my own recipe based on the few ingredients I found in my pantry in the cookbook Eat, Drink, and Be Vegan! The whole recipe really was super easy, and only has 2tbs of oil in the whole batch! I know sugar and flour aren't that great for you, but a cupcake whose fat content is limited to two tablespoons of olive oil (thats including frosting people) is pretty dang good! So here you have my creation, Lemon cupcakes! Clearly my recipe needs some attention, as it only made 7 cupcakes, haha!! But that actually worked out great since its just me and Ben, but if you wanted more, double the cake recipe, and do the icing as directed below, I had more than enough left over to lick the bowl for hours! Feel free to leave out the lemon (replace with 1tsp vanilla each for cake and icing) and they would make great plain old vanilla ones too! Nothing wrong with that! Enjoy!

 Wet Ingredients, mix 2/3c almond milk (or soy or regular) with 2tbs olive oil (or any other oil you have on hand) 1tbs lemon juice and the zest of two lemons. Dry ingredients, mix together 1/2c sugar, 1c flour, 1tsp salt, and 3tsp baking powder.  With mixer on, slowly add your dry ingredients to wet until combined. If your batter is alittle thick, you can add a tbs of water at a time.

 Fill cupcake tins halfway, and bake in Oven at 350 for approx 20 minutes.

 While cupcakes are baking, make your icing. I did a simple powdered sugar icing. 1 1/2c powdered sugar, juice of 2 lemons, 1tbs water, and the zest of 2 lemons. Mix together. Let icing sit in fridge for approx 30 minutes.

 Once cupcakes have cooled. I poked holes in them with my fork, so that some of the icing could seep down into the cupcake. Place a spoonful of icing on each cupcake.

 Then garnish! Ina Garten of the Barefoot Contessa says you should always garnish with what is actually inside the dish, because then people know what they are about to eat, so I did little mini lemon wedges!

 The longer they sit the firmer the icing, but patient is not a word I would use to describe myself (see below)

Lemon Cupcakes
1c flour
1/2c sugar
1tsp salt
3tsp baking powder
2/3c almond milk
juice of 2 lemon approx 2tbs
zest of 2 lemons approx 2tsp
2tbs olive oil

Icing:
1 1/2c powdered sugar
Juice of 2 lemons
zest of 2 lemons
(water, if icing is too thick and needs to be thinned out)

Preheat oven to 350. Mix together flour, sugar salt and baking powder. In a seperate mixing bowl, mix together milk, lemon juice, zest and olive oil. Slowly add dry ingred. to wet ingred. Mix together.  Fill cupcake tins halfway and bake for 20 minutes.

Icing, mix together powdered sugar, lemons, zest and water if needed. Let sit in the fridge for 30 minutes to firm. Apply to cooled cupcakes.