Vegan Lavender Cupcakes
Light and fluffy, floral, and perfectly sweet lavender/ vanilla cupcakes! They are made by steeping dried lavender into milk, are completely vegan, and have vanilla frosting as well. Perfect to enjoy with tea while sitting in the sunshine!!
Servings: 12 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!