VEGAN CHOCOLATE LAVENDER CUPCAKES

I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.

Baca Juga

I’ve also tested her recipe using gluten-free flour and it works very well, I’m pleased to report. So feel free to use equal amounts of gluten-free flour for these cupcakes if you wish to make them gluten-free.

Vegan Chocolate Lavender Cupcakes (no refined sugars)
VEGAN CHOCOLATE LAVENDER CUPCAKES
PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 25 MINUTES

INGREDIENTS
FOR THE SUGAR-FREE LAVENDER BUTTERCREAM
1 tbsp dried lavender buds + extra for decoration
125 g good-tasting dairy-free butter
200 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
175 g spelt flour or all-purpose gluten-free flour
1 tsp bicarbonate soda
A pinch of salt
50 g cocoa powder
225 g coconut sugar**
275 ml hot water
60 ml sunflower oil or other mild-tasting vegetable oil
1 1/2 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