Vegan Chocolate Lavender Cupcakes

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

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.
    
    

   To make the chocolate cupcakes

   1. Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
   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!
       
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