Ingredients

• 1 1/2 cups gluten-free flour mix
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup lemon juice
• 1/2 cup soy milk
• 1/2 cup canola oil
• 2 tablespoons lemon zest
• 1 tablespoon vanilla extract
• Pomegranate Filling, recipe follows
• Lemon Frosting, recipe follows
• Sanding sugar, for garnish
• 4 cups powdered sugar
• 4 ounces nondairy margarine
• 1/4 cup pomegranate juice
• 2 tablespoons pomegranate concentrate
• 1 tablespoon pomegranate powder
• 1/2 teaspoon lemon zest
• 8 cups powdered sugar
• 8 ounces nondairy margarine
• 1/4 cup lemon juice
• 1/4 cup soy milk
• 1 tablespoon vanilla extract
• 2 teaspoons lemon zest

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
2. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated. Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth.
3. Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
4. To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting. Garnish with sanding sugar.
5. Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip.
6. Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.