Vegan Chocolate Lavender Cupcakes



The cupcakes are rich, despite the chocolate flavour coming from just cocoa powder alone, and fluffy yet gooey. Chocolate cupcake perfection! The buttercream is sugar-free and is simply made with a good-tasting dairy-free butter (I use Vitalite) some powdered xylitol and a drop of natural purple food dye.

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

  1. 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.
  2. 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. ......
  3. Please visit Vegan Chocolate Lavender Cupcakes @ wallflowerkitchen.com for full instructions


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