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
- 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.
- 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
- Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
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full recipe : wallflowerkitchen.com
