VEGAN CHOCOLATE LAVENDER CUPCAKES
VEGAN CHOCOLATE LAVENDER CUPCAKES
Firstly, please excuse my appalling icing skills. It’s never been my forte, I’m afraid but I promise it tastes really good! That’s the most important thing, right? These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes.
INGREDIENTS
FOR THE SUGAR-FREE LAVENDER BUTTERCREAM
- 0.75 tbsp dried lavender buds + extra for decoration
- 93.75 g good-tasting dairy-free butter
- 150 g xylitol mixed in a blender on high power for a few minutes until it turns to powder*
- A small amount of natural violet food dye optional
FOR THE CHOCOLATE CUPCAKES
- 131.25 g spelt flour or all-purpose gluten-free flour
- 0.75 tsp bicarbonate soda
- A pinch of salt
- 37.5 g cocoa powder
- 168.75 g coconut sugar**
- 206.25 ml hot water
- 45 ml sunflower oil or other mild-tasting vegetable oil
- 1.13 tsp apple cider vinegar
INSTRUCTIONS
TO MAKE THE BUTTERCREAM FROSTING
- Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.
- Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.
TO MAKE THE CHOCOLATE CUPCAKES
- Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
- Mix the first five ingredients together until well combined.
- Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
- Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
- Leave to cool before frosting.
- Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!
RECIPE NOTES
*Xylitol is a natural sugar-free sweetener, available in most health food shops or supermarkets. Can be used 1:1 granulated white sugar.
**Coconut sugar is a natural, low GI alternative to brown sugar that you can find in most health food stores. If you prefer, you can use brown sugar in it's place 1:1
Recipe Adapted From wallflowerkitchen.com