Preheat oven to 350°F. Prepare muffin pan with baking cups.

In small bowl, combine 2/3 cup almond milk and 1 tablespoon lemon juice and allow to curdle.

In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat 5 tablespoons vegan buttery spread and granulated sugar with electric mixer at medium speed until light and fluffy. Add egg substitute and 1 tablespoon zest; mix well. Add flour mixture alternately with milk mixture, beating well after each addition. Divide batter evenly into prepared pan.

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid to cool completely.

For icing, in large bowl beat 1/4 cup vegan buttery spread, shortening, 1-1/2 teaspoons zest and 1-1/2 tablespoons juice with electric mixer at medium speed until light and fluffy. Add confectioners’ sugar, 1 cup at a time, beating well after each addition. If icing appears dry, gradually add 2 tablespoons milk; beat at medium speed until light and fluffy. Tint icing with rose icing color, if desired.