VEGAN CHOCOLATE LAVENDER CUPCAKES


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

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.

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