CHOCOLATE LAVENDER CUPCAKES
Equipment
- 1 saucepan
- 1 muffin tray
Ingredients
- 150 grams 150 grams dairy free
- 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
- 175 grams 175 grams spelt flour
- 50 grams cacao powderpinch 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
- 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.
- 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.
Video
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.