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These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!
Servings: 12 cupcakes
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
For full instructions you can go to wallflowerkitchen.com.
