Chocolate Lavender Cupcakes
Ingredients:
Cupcakes:
3/4 cup non-dairy milk
1 tablespoons culinary lavender buds
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Espresso Cream Cheese Frosting (recipe below)
Garnishes: 1 tablespoon culinary lavender buds ground in spice grinder to a coarse powder, silver or gold dragées, and vegan chocolate-covered coffee beans
Directions:
Preheat oven to 350°. Line a 12-cup cupcake pan with paper liners. Cups should measure approximately 2.75 inch in diameter. In small bowl, combine non-dairy milk and lavender buds. Heat for 1 minute in microwave or until very warm and set aside to macerate.
In large bowl, whisk together flour, sugar, cocoa powder, sea salt, baking powder, and baking soda. Make a well in center, pour in non-dairy milk with macerated lavender buds and oil and whisk together for about 50 strokes or until smooth. Divide batter evenly among lined cupcake cups—about 2/3 full—and bake 15-18 minutes or until a wooden toothpick inserted into center comes out clean.
Cool 10 minutes in pan on wire rack and then remove. Cool completely covered with a dish towel.
Ingredients:
Espresso Cream Cheese Frosting:
1/2 cup Tofutti Better Than Cream Cheese, softened at room temperature
1/2 cup plant-based butter, softened at room temperature
2 tablespoons espresso powder (or instant coffee) dissolved in 1 tablespoon warm water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Approximately 3 cups powdered sugar
Up to 2 tablespoons non-dairy milk as needed
Directions:
Cream together Tofutti Better Than Cream Cheese, butter, dissolved espresso powder, and extracts until creamy. Beat in powdered sugar, 1 cup at a time, thinning as needed with non-dairy milk, until smooth and fluffy.
Pipe on top of cupcakes, garnish with a pinch of ground lavender and a few silver dragées, and surround with chocolate-covered coffee beans. Store covered in refrigerator until ready to serve.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
