Chocolate Lavender Cupcakes
Image Credit: foodieyuki
Ingredients
For the lavender frosting
- 150 g Dairy free butter
- 200 g Powdered sugar
- 1 tbsp Dairy free milk
- � tsp Pink pitaya powder
- � tsp Blue butterfly pea powder
- 2 tbsp Edible lavender buds
For the chocolate cupcakes
- 175 g Spelt flour
- 50 g Cacao powder
- Pinch salt
- � tsp Baking powder
- � tsp Baking soda
- 200 g Coconut sugar
- 20 ml Espresso coffee
- 250 ml Hot water
- 60 ml Sunflower seeds oil
- 1 tsp Apple cider vinegar
Instructions
For the frosting
- In a small saucepan, heat 2 tbsp of vegan butter. Add 2 teaspoons of lavender buds and heat for a couple f minutes. Let it cool, remove the buds and place in the refrigerator to harden.
- Combine 1 tbsp vegan milk with pink pitaya and butterfly pea powder.
- Blend vegan butter, sugar, milk and the lavender flavored butter.
For 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.
- Divide the batter equally between the 12 muffin cases and bake for 15 minutes or until a tooth-pick comes out clean. Leave to cool befthe ore frosting.