LAVENDER LEMON CUPCAKES
Light and elegant cupcakes with a hint of lemon and lavender in the cupcake and the light, fluffy frosting. They are uniquely different and perfect for baby showers or wedding showers. This recipe also happens to be vegan, however you'd never know it. I don't tell anyone they're vegan, except for my vegan friends so they know they can eat them! You could definitely make them using regular butter, etc. I don't, because my brain is then tricked into thinking I'm eating healthy. Enjoy!
Provided by Wendelina
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 272.4, Fat 6.2, SaturatedFat 0.8, Sodium 173.3, Carbohydrate 53.7, Fiber 0.4, Sugar 41.9, Protein 1.4
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ericson jackson
[email protected]These cupcakes are easy to make and look beautiful.
Bikki Tmg
[email protected]I made these cupcakes for a party and they were a hit!
Aaiza Aaiza syex
[email protected]These cupcakes are delicious!
All Likes
[email protected]I had some trouble getting the cupcakes to rise.
Gianni Flowers
[email protected]These cupcakes are a bit too sweet for my taste.
Faeda Rashida
[email protected]I love the unique flavor of these cupcakes.
Susan Brown
[email protected]These cupcakes are perfect for a summer party.
bappy islam 2222
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great!
Martha Mabena
[email protected]These cupcakes were so delicious! I will definitely be making them again.
Raliya Abdi
[email protected]I had some trouble getting the cupcakes to rise. I think I might have overmixed the batter.
Jeanette Nosi
[email protected]These cupcakes were a bit too sweet for my taste. I would recommend reducing the amount of sugar in the frosting.
Mechelle Harris
[email protected]I'm not a huge fan of lavender, but I really enjoyed these cupcakes. The lemon flavor really balanced out the lavender.
Zanele Mcina
[email protected]These cupcakes are so easy to make, and they look so beautiful.
Anwar ali vlog Tv
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved the unique flavor.
Neel Nivvrit
[email protected]These cupcakes were absolutely delicious! The lavender and lemon flavors were a perfect combination, and the cupcakes were moist and fluffy.