Lemon Poppyseed Cupcakes

Light and airy.The perfect pick-me-up for a rainy day! (or any day)!

Ingredients:

2 cups flour
3/4 cup sugar
1 tsp baking soda
4 tbsp poppy seeds
1/2 tsp salt
1 1/2 cups non-dairy milk
1 1/2 tbsp pure lemon extract or 2 tbsp lemon juice
1/4 cup applesauce
1 tsp vanilla extract
1/4 cup canola oil
1 tsp white vinegar

Directions:

1. Mix the milk, lemon juice, applesauce, extract, oil and vinegar together.
2. In a separate bowl, sift together the flour, sugar, baking soda, poppy seeds, and salt.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Spoon into a greased muffin tin and bake at 375 for 15 minutes or until cooked ( test with a toothpick, if it comes out clean there done!)
5. Let cool completely
6. Top with Citrus glaze (see instructions below)

Citrus Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 teaspoon grated lemon zest
• and 3 tablespoons fresh lemon juice, plus more if needed

Combine all ingredients in a bowl. If mixture is too thick, slowly add milk until it's of maple-suryp consistency. For garnish, you may choose to top each cupcake with a sprinkle of: lemon zest, poppy seeds :)