Chocolate lavender cupcakes

These chocolate cupcakes with lavender frosting are so rich and moist, you won’t believe they’re vegan!

photo @foodie.yuki

I was skeptical about using lavender in desserts at first, but the frosting turned out oh so delicious!

To get the lavender color, I used natural pink pitaya and butterfly pea powder.

photo @foodie.yuki

What I love the most about these cupcakes, is the rich and moist texture.

photo @foodie.yuki

If you want to make them completely refined sugar-free, replace the powdered sugar of the frosting with erythritol or whip some coconut cream sweetened with maple syrup.

Chocolate lavender cupcakes

Vegan, refined sugar free (see notes), easy
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Keyword: cupcakes
Servings: 12
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the lavender frosting

  • 150 grams dairy free butter
  • 200 grams powdered sugar
  • 1 Tbsp dairy free milk
  • 1/4 tsp pink pitaya powder
  • 1/4 tsp blue butterfly pea powder
  • 2 Tbsp edible lavender buds

Ingredients for the chocolate cupcakes

  • 175 grams spelt flour
  • 50 grams cacao powder
  • pinch salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 200 grams coconut sugar
  • 20 ml espresso coffee
  • 250 ml hot water
  • 60 ml sunflower seeds oil
  • 1 tsp apple cider vinegar

Instructions

Make the frosting

  • In a small saucepan, heat 2 tablespoons of vegan butter. Add 2 teaspoons of lavender buds and heat for a couple of minutes. Let cool down completely, remove the buds and place in the refrigerator to harden.
  • Combine 1 tablespoon vegan milk with pink pitaya and butterfly pea powder.
  • In a high speed blender, blend vegan butter, sugar, milk and the lavender flavored butter. Start on slow, then gradually increase the speed until the frosting is perfectly whipped.

Make the cupcakes

  • Preheat the oven to 180 C degrees and line a muffin tray with 12 cases.
  • In a large bowl, sift together the dry ingredients.
  • In a small bowl, combine the wet ingredients.
  • Pour the wet mixture over the dry ingredients and mix until just combined (don’t over mix).
  • Divide the batter equally (I used an ice cream scooper) between the 12 muffin cases and bake for 15 minutes or until a toothpick comes out clean.
    Leave to cool before frosting.

Notes

To make completely refined sugar-free cupcakes, replace the powdered sugar of the frosting with superfine erythritol or whip some coconut cream with maple syrup.

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