I’m on a roll tonight. These cupcakes have been on my To Do list for about a month, and I’m nestling into Autumn with a desire to spend time in my kitchen exploring Delicious.
- 1 cup dehydrated cane juice (sucanat)
- 2 teaspoons dried lavender flowers
- 3/4 cup coconut oil, softened
- 4 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cup Gluten-Free flour mix (I successfully used Pamela’s in this recipe)
- 2 teaspoon vanilla extract
- 4 tablespoons hemp, coconut, or rice milk
- 2 teaspoon freshly grated Meyer lemon zest
Preheat the oven to 350 degrees and line a cupcake pan with 12 liners.
In a Vitamix or food processor, grind the lavender and sugar together for about 1 minute. The sugar will appear finer, and the flowers will be small/tiny pieces. The aroma may make you compulsively use the sugar as a body scrub. That’s fine too, but you’ll have to repeat this step if you do that.
In mixer bowl, combine lavender sugar and softened coconut oil until well mixed. Gradually add in eggs- one at a time, mixing completely between each, then non-dairy milk, vanilla, zest, and mix all thoroughly. While this is mixing, sift together salt, baking powder and flour. Gradually add, a little at a time, to wet ingredients. Mix just until combined. Spoon into cupcake liners.
Bake at 350 degrees for 15- 20 minutes or until cake tester or toothpick inserted in center of one comes out clean. Cool completely before frosting.
Meyer Lemon Frosting
- 1/2 cup coconut oil
- 1 cup sucanat
- 3 tbsp. meyer lemon juice
- 1 tsp. vanilla
Blend sucanat in blender or Vitamix until powdery. Cream Sucanat with coconut oil in a small bowl. Once blended, add lemon juice and vanilla. Chill until desired thickness is achieved before frosting.
