Delicious recipes

RECIPE: Chocolate Lavender Cupcakes

Got a sweet tooth? If the kid in you loves cake, but the adult in you enjoys the finer things, you’ll absolutely love these chocolate lavender cupcakes.

If you’ve dropped into a bakeshop in recent years, you’ll likely have noticed new, interesting, and sometimes unusual flavors next to your standard vanilla and chocolate sweets.

As trendy as lavender may seem in the world of desserts, it has actually been around and used for thousands of years for beauty, health, and the kitchen. And considering all the known benefits, it’s not hard to see why.

How do you relieve stress with lavender? Find out here.

By Elizabeth Toy

What is it about lavender that brings us stress-relief?

Not only does lavender work to calm anxiety by dropping the level of cortisol (a stress hormone) in your body, but it also improves your skin and immune system with its natural antibacterial and antiseptic propertiesLavender is undoubtedly a versatile ingredient.
With Valentine’s Day coming up next week, these cupcakes would make a perfect nosh for the office or a sweet gift for your loved ones. Aimee of Wallflower Kitchen combines the richness of chocolate with the subtle, floral sweetness of lavender, creating a sophisticated, artisan flavor beautiful enough to box-and-ribbon-up and surprise someone very special.

Chocolate Lavender Cupcakes

Ingredients

Sugar-free lavender buttercream

  • 1 tbsp dried lavender buds + extra for decoration
  • 1 stick or 1/2 cup dairy-free butter
  • 7/8 cup or 200g 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)

Chocolate cupcakes

  • 1-1/4 cups flour (opt: spelt flour or all-purpose gluten-free flour)
  • 1 tsp bicarbonate soda
  • A pinch of salt
  • 1/4 cup cocoa powder
  • 1 cup coconut or beet
  • 1-1/4 cups hot water
  • 1/4 cup sunflower oil (or other mild-tasting vegetable oil)
  • 1½ tsp apple cider vinegar

Instructions

Buttercream frosting

  1. 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.
  2. 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.

Chocolate cupcakes

  1. Preheat the oven to 350°F. and line a muffin tray.
  2. Mix the first five ingredients together until well combined.
  3. Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
  4. 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.
  5. Leave to cool before frosting.
  6. Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!
Notes:

Xylitol is a natural sugar-free sweetener, available in most health food shops or supermarkets. Can be used 1:1 granulated white sugar.




Not enough time to make these? Try making almost-instant mugcakes.

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Photo Sources: WallflowerKitchen

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