Lavender Cupcakes

Along with the great weather we had last weekend, we got to celebrate those beautiful, loving, selfless women we call MOM!  We had some family in town, along with all my brothers and the bf, which added to how special the day was.  I could NEVER do anything grand enough to show my love and appreciation for what my mommy (yep, still call her that, or Cindyloo) does for me, buuuut my baking is a good start.  She’s got a sweet tooth like her little girl ;-)

She LOVES Lavender and often times smells of it.  I decided to try my luck with baking it.  I admit, I was more than a little hesitant.  It’s a lovely, soothing scent, but I wasn’t sure if it would taste too bitter or earthly.  I even tasted a couple buds before, a tiny bit bitter, but very mild in taste.

Surprise!  They turned out delicious.  Didn’t rise too much though, but everyone agreed they were yummy and unique.  And they don’t have to say they like everything.  They are family, they can be honest, right??  It wouldn’t totally devastate hurt my feeling at all :-) But really, they were totally tasty!


Lavender Cupcakes with Honey Buttercream Frosting

Makes 12 cupcakes

Cupcake Ingredients:

  • 1/2 cup vegan “butter” – I use Earth Balance
  • 1 cup sugar – try using raw, organic
  • 1/4 cup oil – I use coconut oil, melted
  • 2/3 cup + 2 tablespoons almond milk
  • 2 teaspoons vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons dried lavender buds, chopped
  • 2/3 cup of almond milk
  • several drops of red and blue food coloring

For the Honey Buttercream Frosting:

Adapted from : Savory sweet life

  • 1/2 cup vegan “butter” I use Earth Balance
  • 8 ounces of vegan cream cheese substitute – I use Tofutti
  • 4 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoons of honey – omit if making completely vegan

Directions:
Preheat oven to 350 degrees and line muffin tin with cupcake liner.  Should make 12.

In a large bowl, with an electric mixer, cream the butter and sugar together.  Add in coconut oil and 2 tablespoons of the almond milk.  Mix until well combined. 

In a separate bowl, stir together the flour, baking powder, and salt. Stir in lavender buds.

Mix the flour mixture into the butter mixture. Stir in the milk and food coloring drops.  Start with 4 drops of each color and add until you reach desired purple color. 

Scoop batter into cupcake lined tin.  Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.  Remove and let cool completely.

Frosting:
In a large bowl with an electric mixer, beat the “butter” and “cream cheese”. Add the powdered sugar, 1 cup at a time, mixing on low.  Beat until creamy.  Beat in the vanilla extract and honey.

Scoop frosting into a piping bag fitted with tip of choice, or just spread them over the cooled cupcakes. Enjoy!!

Comments

  1. says

    Yum. I can’t wait to try this recipe. Next time you make this, go to Savory Spice Shop in Corona Del Mar and get their Lavender Vanilla Bean Sugar. It is to die for! I used it to make Banana Bread the other day and it is amazing!

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