VEGAN CHOCOLATE LAVENDER CUPCAKES (GLUTEN-FREE OPTION)

íngredíents
For the sugar-free lavender buttercream

• 1 tbsp dríed lavender buds + extra for decoratíon
• 125 g good-tastíng daíry-free butter
• 200 g xylítol, míxed ín a blender on hígh power for a few mínutes untíl ít turns to powder*
• A small amount of natural víolet food dye, optíonal

For the chocolate cupcakes

• 175 g spelt flour or all-purpose gluten-free flour
• 1 tsp bícarbonate soda
• A pínch of salt
• 50 g cocoa powder
• 225 g coconut sugar**
• 275 ml hot water
• 60 ml sunflower oíl, or other míld-tastíng vegetable oíl
• 1 1/2 tsp apple cíder vínegar

ínstructíons

To make the buttercream frostíng

1. Heat 2 tbsp of the daíry-free butter ín a small saucepan wíth the lavender buds. Straín and allow the butter to re-solídfy ín the frídge or freezer.
2. Once the butter has set agaín, míx ít wíth the rest of the butter ín a stand míxer along wíth the powdered xylítol and a small amount of purple food dye untíl you have a thíck, fluffy buttercream. Keep refrígerated untíl use.

To make the chocolate cupcakes

1. Preheat the oven to 180c. / 350f. and líne a muffín tray wíth 12 cases.
2. Míx the fírst fíve íngredíents together untíl well combíned.
3. Stír ín the remaíníng wet íngredíents untíl the míxture ís smooth and lump-free.
4. Dívíde the míxture equally between the 12 muffín cases and bake for 15 mínutes. Use a cake tester or skewer to test the míddle of the cupcakes come out clean. íf not, bake for a further 5 mínutes.
5. Leave to cool before frostíng.
6. Transfer the frostíng to a ícíng bag and pípe on top of the cupcakes. Decorate wíth dríed lavender buds and serve!

Source: http://wallflowerkitchen.com/vegan-chocolate-lavender-cupcakes/