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2 csix-grain organic flour
3 tblbaking powder
1/2 tblsalt
2lemon zests (cheese grater works)
1 cgolden caster sugar
1/2 cshortening
3/4 cEarth Balance
1/2 cmilk
3/4 ccoconut milk
1/4 cvanilla soy milk
4egg whites

stir flour, sugar with whisk, or pass though strainer

batter is made out of flour, baking powder, salt, zest, sugar in big bowl; mix until sandy consistency

mix in shorting, Earth Balance, milk; beat

in a separate bowl, mix coconut milk, vanilla soy milk, and egg whites; whisk until fluffy and pour into batter

pour into cupcakes, 3/4 full

bake for 20 minutes at 350°F or until it bounces back; leave cool


3 tblEarth Balance
3/2 cicing sugar
1 tspvanilla extract
1 tblmilk
2lemon, juiced with your bare hands
3/4 csix-grain organic flour
1/2 cshredded coconut
somelemon juice

add Earth Balance, icing sugar, vanilla extract, milk, and lemon juice to a bowl; beat until light and fluffy

add flour and coconut; mix

refrigerate until desired constancy

after joining the batter and the icing, sprinkle some lemon juice over the cupcakes


flour, baking powder, salt = [self-raising flour]

Earth Balance = [margarine] = [butter]

icing sugar = [confectioners sugar]

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-- π

From http://neil.chaosnet.org/documents/recipes/Lemon-Vanilla-Coconut Cupcakes/.