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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humza merani
[email protected]These cupcakes are the perfect gift for any occasion. I've made them for birthdays, baby showers, and even just to say 'thank you'.
Adam Argiag
[email protected]I'm allergic to nuts, so I used gluten-free flour and almond milk instead. The cupcakes turned out great!
Muhamand noman ali 786 786
[email protected]These cupcakes are so pretty! I love the purple color and the delicate lavender flavor.
Marquin Robinson
[email protected]I couldn't find any lavender extract, so I used vanilla extract instead. The cupcakes still turned out great!
Madhu Magar
[email protected]The cupcakes were a little dry, but the frosting was delicious. I think I'll try adding some extra moisture to the batter next time.
Rohet Parwani
[email protected]These cupcakes are a bit too sweet for my taste, but I think they would be perfect for someone with a sweet tooth.
Shatir Khan
[email protected]I'm not a baker, but I was able to make these cupcakes without any problems. The instructions were clear and easy to follow.
rajesh nair
[email protected]These cupcakes are the perfect spring treat. The lavender and lemon flavors are so refreshing and light.
hamza naouar
[email protected]I made these cupcakes for a bake sale, and they sold out in minutes! Everyone loved the unique flavor and the pretty purple color.
Mehar Arslan
[email protected]These cupcakes are so easy to make, and they always turn out perfect. I love that I can use fresh or dried lavender, depending on what I have on hand.
Bereket Sol
[email protected]I'm not usually a fan of lavender, but I was pleasantly surprised by how well it paired with the lemon in these cupcakes. They were light and airy, with a delicate floral flavor.
Kamare Aalam
[email protected]These cupcakes were a hit at my daughter's birthday party! The lavender and lemon flavors were perfectly balanced, and the cupcakes were so moist and fluffy. I'll definitely be making these again.