nothing but the water: cupcake craziness

i had good intentions for today. i was going to spring clean this joint. i got as far as replenishing my swiffer supply. instead, i have been on a cupcake high ever since my chocolate espresso concoctions were such a huge hit. this time i wanted to try the vanilla side of the spectrum. the only problem was i was out of cane sugar. and i did not want to buy the 5 pound domino bag at bj's today. i would rather get the organic deal. but i spared billy a visit to another grocery store today and let him get to his college basketball extravaganza. i did, however, have a nice jug of agave nectar in my cupboard at home. i have been squeezing a bit of it in my morning coffee here and there. so i knew i had plenty. all i needed to do was find a recipe to use. enter the Internet.
i have been eyeing this book - "vegan cupcakes take over the world" on ebay for a week or so now. and soon i am going to snag it. but for now, i did find one of the recipes displayed on someones blog - for free. and it just so happened to be a vanilla agave cupcake. so i decided to give it a try. and literally 30 minutes later, i had cupcakes lingering in my kitchen. again. agave nectar vegan cupcakes

for the frosting i decided to whip up some of that yummy butter cream. this time, rather than use coffee and cocoa for a mocha flavor, i wanted to do a simple, springy flavor. i had a lemon in my fridge that i had been using here and there for cooking. so i squeezed about a tablespoon or two of the juice and reserved it in a small bowl. i threw a quarter of a stick of Earth Balance Vegan "butter" in my kitchen aid mixer and blended about a tablespoon of almond milk with it. i added the lemon juice and slowly incorporated about 2-3 cups of organic powdered sugar, and a dash of clear vanilla extract. the end result was a creamy, mildly flavored lemon butter cream that was to die for. definitly a keeper!!