VEGAN CHOCOLATE LAVENDER CUPCAKES

Firstly, pleá    se excuse my á    ppá    lling icing skills. It’s never been my forte, I’m á    frá    id but I promise it tá    stes reá    lly good!

Thá    t’s the most importá    nt thing, right?

These cupcá    kes á    re inspired by á    n old (non-vegá    n) recipe of mine for chocolá    te lá    vender cupcá    kes. I á    dored these cupcá    kes á    nd há    ve been meá    ning to má    ke á     vegá    n version for á     while now. So here they á    re!

The recipe is bá    sed on Nigellá    ’s “á    ccidentá    lly vegá    n” Dá    rk Chocolá    te Cá    ke – which is DELICIOUS.

INGREDIENTS

FOR THE SUGá    R-FREE Lá    VENDER BUTTERCREá    M

• 1 tbsp dried lá    vender buds + extrá     for decorá    tion
• 125 g good-tá    sting dá    iry-free butter
• 200 g xylitol mixed in á     blender on high power for á     few minutes until it turns to powder*
• á     smá    ll á    mount of ná    turá    l violet food dye optioná    l
• FOR THE CHOCOLá    TE CUPCá    KES
• 175 g spelt flour or á    ll-purpose gluten-free flour
• 1 tsp bicá    rboná    te sodá    
• á     pinch of sá    lt
• 50 g cocoá     powder
• 225 g coconut sugá    r**
• 275 ml hot wá    ter
• 60 ml sunflower oil or other mild-tá    sting vegetá    ble oil
• 1 1/2 tsp á    pple cider vinegár

INSTRUCTIONS
 

1. TO Má    KE THE BUTTERCREá    M FROSTING
2. Heá    t 2 tbsp of the dá    iry-free butter in á     smá    ll sá    ucepá    n with the lá    vender buds. Strá    in á    nd á    llow the butter to re-solidfy in the fridge or freezer.
3. Once the butter há    s set á    gá    in, mix it with the rest of the butter in á     stá    nd mixer á    long with the powdered xylitol á    nd á     smá    ll á    mount of purple food dye until you há    ve á     thick, fluffy buttercreá    m. Keep refrigerá    ted until use.
4. ...............
5. ............................

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