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Turn oven on to 350F. Using a muffin pan, add unbleached muffin liners to each.
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In a medium bowl, mix the flours, baking powder, salt and lucuma powder with a whisk.
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In a large bowl, mix the oil, eggs, maple syrup and vanilla until fully blended, then add the rice milk and mix well.
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Add the dry ingredients to the liquid ingredient bowl, and the lemon zest, and mix with a rubber spatula until fully combined, but don’t overmix.
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Evenly distribute the batter into the muffin (lined) pan.
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Bake at 350F for 20-25 minutes, or until golden on top. Remove from oven and let cool for a few minutes, then transfer to a cooling rack until fully cool.
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These can go in the freezer (double bagged) up to a couple of weeks (without icing), which makes it easy to plan ahead for a party!
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The icing is simply some vegan buttery spread mixed with organic icing sugar and a bit of vanilla. Keep adding icing sugar until the consistency is spreadable, then at the end, I added some lemon zest in. I recommend putting the icing and the cupcakes in the fridge to cool them down before putting the icing on top. Then, once iced, they should remain in the fridge until the last moment as this icing melts easily.