Hi, welcome to our recipe blog. Right here you can get a guide on just how to make very tasty Vegan Chocolate Lavender Cupcakes dishes. The production process is really simple, you just require to comply with the methods that we have actually written on this web page. The complying with are the stages of how to prepare Vegan Chocolate Lavender Cupcakes. Please comply with the instructions well.
The cupcakes are rich, despite the chocolate flavour coming from just cocoa powder alone, and fluffy yet gooey. Chocolate cupcake perfection! The buttercream is sugar-free and is simply made with a good-tasting dairy-free butter (I use Vitalite) some powdered xylitol and a drop of natural purple food dye.
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
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.
- Please visit Vegan Chocolate Lavender Cupcakes @ wallflowerkitchen.com for full instructions
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Originally posted 2017-11-25 04:29:06.