Veggies Don't Bite

0 Preheat the oven to 350 degrees F / 170 C. Line a 12 hole muffin tray with cupcake liners.
2 In a medium mixing bowl whisk together the oil, lemon juice, lemon zest and soy milk.
4 In a separate bowl whisk together the remaining ingredients.
6 Pour the wet ingredients into the dry and stir to combine.
7 Evenly distribute the batter between the prepared cupcake liners.
8 Bake in the preheated oven for 15-18 minutes or until an inserted skewer comes out clean.
9 Allow to cool completely on a wire rack before topping with frosting.
10 To prepare the frosting by placing the vegan butter into a stand mixer and whip until smooth, pale and fluffy.
11 Add the lemon zest and slowly add the powdered sugar ½ cup at a time. Whipping in between each addition.
12 Finally, add the soy milk to the frosting mixture and whip until desired consistency.
13 Pipe the frosting onto the cold cupcakes.