Selasa, 27 November 2018

VEGAN CHOCOLATE LAVENDER CUPCAKES (GLUTEN-FREE OPTION)

kode iklan
kode iklan



I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.

The buttercream is sugar-free and is simply made with a good-tasting dairy-free butter (I use Vitalite) some powdered xylitol and a drop of natural purple food dye.

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. ......................................................................................................................
  3. ..........................................................................................................................
full recipe : wallflowerkitchen.com



kode iklan