VEGAN CHOCOLATE LAVENDER CUPCAKES #vegan #chocolate #lavender #cupcakes #easy

These cupcakes are propelled by an old (non-veggie lover) formula of dig for chocolate lavender cupcakes. I loved these cupcakes and have been significance to make a veggie lover form for some time now. So here they are!

The formula depends on Nigella's "incidentally veggie lover" Dark Chocolate Cake – which is DELICIOUS.

I've made it various occasions now and have adjusted it such a great amount all the while (not so it required it but rather on the grounds that I can't disregard a formula) that I've made my own rendition of it utilizing spelt flour and coconut sugar.

I've additionally tried her formula utilizing sans gluten flour and it works well indeed, I'm satisfied to report. So don't hesitate to utilize equivalent measures of without gluten flour for these cupcakes in the event that you wish to make them sans gluten.

Also try our recipe : THE BEST WHIPPED CREAM FROSTING #desserts #cream #brownies #pumpkin #easy

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 :

To make the buttercream frosting

Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.
Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.

To make the chocolate cupcakes

Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
Mix the first five ingredients together until well combined.
Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
Leave to cool before frosting.
Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!

Source : bit.ly/3bci8Qd