Lavender Lemon Cupcakes
photo by Wendelina
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 1⁄4 cup dried lavender flowers
- 2 -4 tablespoons boiling water
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup vegetable oil
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
-
Frosting
- 1 tablespoon pre-steeped lavender water
- 1⁄2 teaspoon lemon juice
- 2 tablespoons almond milk
- 2 sticks earth balance vegan butter, softened but not warm
- 3 cups powdered sugar
directions
- Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
- Preheat oven to 350 degrees. Spray/line muffin pan.
- Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
- In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
- In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
- Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
- Sift in the dry mixture and beat until smooth.
- Fill lined/sprayed muffin cups about 3/4 full.
- Bake at 350 degrees for 20 minutes.
- Remove from pan when done and allow to cool completely before frosting.
-
Frosting Instructions:
- Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
- Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
- Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
- Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.
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Reviews
-
OMG... best.... cupcakes....EVER. The flavor is amazing. I just happened to have lavender flowers as I buy them from a tea company to use in baking. This was my first ever vegan cupcake recipe and I was afraid it wouldn't rise. Nope, these are nice and fluffy and moist. Seriously, I will never make regular cupcakes again. So yummy. My only complaint is that the recipe only made 10 cupcakes instead of 12. I am taking them to a surprise party tomorrow. My vegan friends are going to love them.
RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe