Chocolate & Lavender Cupcakes:
Just add a dash of Mother Nature & a whole lotta love.
Flowers…they really are Mother Nature’s gift to us. Not only for their beauty and scent, but we can also consume (only a very select few that have been approved for culinary purposes) these delicate plants to create a delicious blend of earthy treats for ourselves! For today’s vegan recipe, we’ll be creating chocolate & lavender cupcakes. This may seem like an odd combination, but the chocolate paired with the floral undertones of the lavender create a unique melody of sweet earthy tones and flavors. Lavender is a member of the mint family, offers light, delicate and elegant floral notes of flavor. And when combined with the bittersweet chocolate, it creates a cupcake made in heaven! We know you’ll love it as much as we do. We recommend using only organic ingredients. Try this recipe this weekend and share with friends. Just add some wine and Netflix… and you’ve got the perfect girls night in! Xo
i n g r e d i e n t s
For the sugar-free lavender buttercream
1 tbsp dried lavender buds + extra for decoration
125g good-tasting dairy-free butter
200g 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
175g spelt flour or all-purpose gluten-free flour
1 tsp bicarbonate soda
A pinch of salt
50g cocoa powder
225g coconut sugar**
275ml hot water
60ml sunflower oil (or other mild-tasting vegetable oil)
1½ tsp apple cider vinegar
d i r e c t i o n s
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.
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.