Lavender-Lemon-Lime Cupcakes

Lavender-Lemon-Lime Cupcakes Recipe – Yummy Yummy Baby!

8 Sprigs pesticide-free fresh lavender flowers (culinary lavender), plus flowers for decorating (optional)

1/4 Cup Fresh Lime Juice & Finely Grated Zest of 2 Limes

¼ Cup Dairy-free butter substitute, softened (I use coconut oil) ¾ Cup Super Fine Sugar (coconut sugar will change the color & flavor of the cupcakes but it works) Egg Replacer,  1½ cups Gluten-free all-purpose flour blend of your choice, without gums 2 Teaspoons Baking powder ¼ Teaspoon Sea salt ½ Cup Dairy-free milk (I use coconut milk, but use milk of choice)

Instructions for Baking Cupcakes

1) Preheat oven to 350 degrees F. 2) Line 12-section muffin pan with paper liners (or omit liners and grease the pan)

3) Strip the flowers from the Lavender sprigs. Place in a food processor, add the Superfine Sugar, Dairy-Free butter, Lime Zest.

4) Process until Pale and Fluffy, 2 to 3 minutes. Transfer to a Large bowl.

5) Add Egg replacement; Stir until mixture is Uniform.

6) In a separate bowl, Whisk Flour, Baking Powder and Sea salt.

7) Add Half of Flour mixture to Sugar Mixture; Stir.

8) Pour in Vegan Milk; Stir, add remaining Flour & Stir until batter is Smooth.

9) Spoon Batter into prepared pan, dividing evenly between sections.

10) Bake 12-15 minutes, let cupcakes rise & turn light golden brown on top.

11) Remove from oven to cool, then frost as desired.

b8d3331a799c8bedcdfb6b31a80d3f29Frosting Ingredients:

1 Drop Organic Culinary Grade Lavender Oil

1 and half Cups of Confectioner’s Sugar

Juice of Half a Lemon, or as much as needed

Instructions for Frosting:

1) Sift the confectioners’ sugar into a bowl.

2) Stir in the Lavender Oil, Lemon juice, a few drops at a time. The Lemon-Lavender icing should be thick but easy to spread. If it is too thick, add a little more lemon juice.

3) Spread the icing over the cooled cupcakes. (use a knife dipped in hot water if too sticky)

4) Let stand until the icing is set, about 1 hour.

5) Decorate the cupcakes with fresh lavender flowers. The cupcakes will keep, stored in an airtight container without the flower garnish, for up to 3 days.

Serves 8 to 10… Yummy Yummy Baby!

***Less can be more with Lavender, go slowly with it until you learn what works for your taste buds

 

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