Ingredients
Cupcake Mix
- 1 Box GF Cake Mix I use Live G Free cake mix from Aldi's
- 3/4 Cup Rice Milk
- 3 Tbs Ground Flax seed + 9 Tbs Water Mix water and Flax and let sit 5 minutes
- 1 Tbs Fresh Lemon Juice
- 1/2 Cup Butter Melted (soy free plant based)
Lemon Glaze
- 1 Cup Powdered Sugar
- 1 tsp Fresh Lemon juice
- 2 tsp Rice Milk
- 1 tbsp Lemon zest or the zest from one lemon
Instructions
Cupcakes
- Step 1: Preheat Oven to 325. Mix the flaxseed with warm water and let it sit for about 5 minutes to thicken a little.
- Step 2: Zest the lemon, you will need about a tablespoon for the icing. Squeeze the lemon and set the juice aside, you will need a tablespoon for the cake mix and a teaspoon for the icing.
- Step 3: Mix butter, flax egg, a tablespoon of lemon juice, vanilla and rice milk until well incorporated. Fold in 1/2 cup blueberries. Bake at 325 for 22-25 minutes. Let fully cool before glazing.
Lemon Glaze
- Mix 1 cup of powdered sugar with 2 teaspoons of rice milk, one teaspoon fresh lemon juice, and a tablespoon of lemon zest. Mix until sugar is dissolved. If too thick add a few drops of rice milk or lemon juice to thin. Its important to add very little at a time so it does not become to thin. If it does become too thin just add additional powdered sugar to thicken.