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Mix & Match Vegan Cupcakes: Lavender Lemon

• October 2016
• Recipes

Lavender lemon cupcakes are unexpected, delicate and delicious! You can use this lemon frosting on the vanilla cupcakes as well, or you can scoop it out of the bowl because it’s actually good for you 🙂

Lavender Lemon cupcakes

1 1/4 cups unbleached flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 T dried lavender flowers (pulsed 1-2 times in a coffee grinder, not pulverized!)
1 cup almond or soy milk
2 tsp white or apple cider vinegar
1/3 cup canola oil
1/2 cup dry sweetener (I like coconut palm sugar)
1 1/2 tsp lemon extract
1 tsp vanilla extract

Preheat the oven to 350 and line your muffin tin with paper liners or reusable silicone liners. You can also grease the tin if you don’t mind more clean-up.

Put the almond or soy milk in a large glass measuring cup (a 2 cup pyrex works great) and stir in the vinegar, let it sit a couple of minutes to curdle. In a medium bowl, beat the oil and sugar together and then add in the vanilla and then the curdled almond milk. Stir in the lavender, baking powder, soda and salt, and then gradually stir in the flour. Whisk it until it’s smooth. Fill the baking cups about 2/3 full and bake for about 20 minutes (you can check that a toothpick comes out clean). Cool well before frosting.

Lemon Cashew Frosting

2 cups raw cashew pieces
12 dates, chopped minimally
5.4 oz can coconut cream or coconut milk (the small can)
1 lemon: use the zest and the juice, just less than 1/4 cup (2 lemons, if they are very small)
1 tsp vanilla
2 T maple syrup
1 tsp lemon extract (optional)

Put all the ingredients in a food processor and blend well.

Use a pastry bag with a large icing tip to ice the cupcakes. If you don’t have an icing bag, you can scoop the frosting into a ziplock bag and cut off the corner, and this works great too.