Cora still makes blogposts!?! Cora still develops recipes?!?!? Apparently yes.
Hello wonderful people, this blogpost is my spring equinox recipe!!! I’ve now done this for 3 years in a row, and this year it’s lavender cupcakes!! They have dried lavender steeped into the milk, and the perfect amount of lavender flavor, and if you like floral bakes (which I didn’t know I liked or could even make before these) you will be blown away. Plus they’re vegan!! (Obviously.) I very much recommend them.
And do you remember how last year I mentioned I would make a treat box subscription? It seems like something that I would give up on/not have time for, but if you follow my Instagram you’ll know that I did it, and am going to have a box every month this year!! The March box is looking to be so exciting, because I have more recipients than I’ve ever had before and these lavender cupcakes in the boxes!! I can’t wait, I love making treat boxes so much.
I can’t promise that I’m going to be consistent with posts or recipes, but a recipe on the first day of spring is a tradition I can’t break. Check out the gorgeous 2021 and 2022 bakes too, if citrus or strawberry is the cake flavor you’re looking for right now. It’s the time of flowers and sunshine and being a little too cold in summer clothes but loving it, and I’m so excited. I love that I could translate the way I feel about spring into cupcakes, and I’ve missed blogposts, I’m sure by this point you’re like “she could probably just give the recipe now??” But I feel like rambling cause it is the best.
I’ll end this here, but GO MAKE THESE CUPCAKES!!! That sounds very forceful… but in my head barely anyone has ever made a recipe from me so now I am peer pressuring you cause that would be very cool for me and for you. But thank you for reading, and even if you aren’t baking these I’m very grateful for your existence, have a wonderful equinox!!
Vegan Lavender Cupcakes
Ingredients
For the cupcakes
- 1 cup non-dairy milk
- 2 tbsp dried lavender
- ⅓ cup neutral oil
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1¼ cup all purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
For the buttercream
- 1 cup vegan butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- red and blue food coloring (optional)
- dried lavender, for garnish
Instructions
For the cupcakes
- Mix together lavender and milk in a medium sized sauce pan over medium low heat and let come to a simmer that's almost boiling.
- Take off the heat, cover, and let sit for 15 minutes.
- Strain into a medium bowl, getting as much of the milk as you can, and let cool completely in the fridge or freezer.
- Preheat the oven to 350℉ and line a muffin tin with cupcake liners.
- Add apple cider vinegar to cooled milk and let curdle for a few minutes.
- Whisk in oil, sugar, and vanilla extract.
- In a seperate large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Add wet ingredients to dry and mix until JUST combined and most flour clumps are gone.
- Pour into liners, filling ⅔ of the way, and bake for 20-22 minutes. Let cool completely before frosting.
For the buttercream
- Soften butter, and whip with a hand or stand mixer for a minute until fluffy.
- Add powdered sugar 1 cup at a time, mixing together with butter well.
- Beat in vanilla extract, and whip for about 5 minutes to get frosting even more fluffy.
- Add food coloring, if using, to make a lavender color.
To decorate
- Pipe or spread cupcakes with frosting, garnish with dried lavender, and enjoy!
