Excellent cupcakes! These were extremely moist and quite fluffy. Pouring the two batters into the tins simultaneously was a little bit tricky, messy and slightly more time consuming than a single batter but it was fun. We ate these without icing at my daugher's request but I think they would have been a 5 out of 5 with some chocolate frosting. Definitely something I would make again.

Light, fluffy cupcakes with a hint of chocolate. The recipe called for chocolate extract which I don't have so I substituted a bit more vanilla and almond extract instead. The almond extract gave it quite a nice flavour. I topped the cupcakes with vanilla buttercream icing and they were delicious.

These are a variation on the golden vanilla cupcakes (page 33) with some added lemon zest and lemon extract. I chose to make these with the canola oil option instead of Earth Balance out of pure laziness and the texture was somewhat spongy. Next time I'll try the other way. The recipe name describes the flavour perfectly, a balance between vanilla and lemon.