VEGAN CHOCOLATE LAVENDER CUPCAKES (GLUTEN-FREE OPTION)

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. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!

The recipe is based on Nigella’s “accidentally vegan” Dark Chocolate Cake – which is DELICIOUS.

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

1. Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
2. Mix the first five ingredients together until well combined.
3. Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
4. .............................

For full instructions please see : wallflowerkitchen.com

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