In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water. Line a cupcake tray with cupcake liners and divide the batter between them. Add about a third of the flour mixture, followed by a third of the milk mixture, repeat allowing the batter to incorporate between additions until all of the milk and flour mixtures are incorporated into a smooth batter. Sift in the flour, baking … Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. I found a yummy recipe for Lemon Poppy Seed Muffins, and then decided to take them up a notch by icing them with a lavender infused glaze. Lavender is soothing & healing for the stomach! 1 tbsp dried lavender buds + extra for decoration. Also these cupcakes! Add the blended sugar mix to a small … Add in lavender water, lemon juice, almond milk and powdered sugar. Preheat the oven to 350ºF. To Make: Preheat your oven to 350 degrees and prepare a cupcake pan with 12 liners. You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc. Cover and refrigerate while you make the cupcakes. But overall, it's become seamless, it's not something I think about except when I'm out at a restaurant. In a small bowl whisk together the flour, baking powder, and salt, then set aside. 2/3 Cup Almond Milk. We also carry gourmet flavors based on popular drinks like Maple Bacon Stout which is made with stout from St Boniface in Ephrata PA, Irish Car Bomb, and Mojito. 125 g good-tasting dairy-free butter. Line each cup of a 12-hole muffin tin with a cupcake insert. I'm a firm believer in the idea that every dollar we spend is a vote we cast in a world we choose to support. All rights reserved. In a small bowl whisk … You could definitely make them using regular butter, etc. (Note: the frosting can be made up to 2 days in advanced). Enjoy! Spray/line muffin pan. This cake starts with a moist and delicious lemon and lavender flavored cake filled with layers of eggless lemon curd and dairy-free lemon lavender frosting. Put all the cake ingredients except the lavender in either a stand mixer or baking bowl, and beat together to create a lovely smooth cake batter. German Chocolate Cupcake Vegan/GF Option Chocolate Orange Cupcake Vegan/GF Option. With the mixer on low gradually sprinkle in the sugar and continue mixing until fully incorporated. Fill lined/sprayed muffin cups about 3/4 full. Cardamon Rose Cupcake Vegan/GF Option. Strain the flowers, keep the water. Steep 10-20 minutes or until the water is purplish-gray. Combine almond milk and lemon juice then set aside. Process briefly to combine. Once the cupcakes are cool, start the frosting. Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well. Sign up to have recipes deliverered right to your inbox: © 2017 Nicole Buckley. The recipe I tried was already vegan, so all I had to do was adjust for high altitude. Second, ărrănge the fillets in … This recipe also happens to be vegan, however you'd never know it. Fast forward a couple years and I had moved to Los Angeles, possibly the world's mecca of health food with incredible accessibility to nearly any fresh fruit or vegetable you could imagine, and things had slowly begun to shift. Includes a variety of classic flavors with a smattering of holiday favorites! Lavender-Lemon-Lime cupcakes: 8 Sprigs pesticide-free fresh Lavender flowers (culinary lavender), plus flowers for decorating (optional) ¼ Cup Fresh Lime Juice & Finely Grated Zest of 2 Limes ¼ Cup Vegan butter substitute, softened (I … Prepare 2 8-inch baking tins. Sugar Plum Vegan Cafe. Voila! Never miss a recipe! Total Carbohydrate Start with 2 Tbs of boiling water to cover them. Beat in the eggs, one at a time, and then beat in the cooled pea puree and lemon zest. Bake at 350 degrees for 20 minutes. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. I craved meat a bit in the first few weeks, I ate a lot of pasta with vegetables, and peanut butter sandwiches. 200 g xylitol, mixed in a blender on high power for a few minutes until it turns to powder*. Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes. Top the cupcakes with frosting and sprinkle with lavender. Fill lined/sprayed muffin cups about 3/4 full. Then, it gets lightly frosted and topped with dried lemons & dried lavender for a beautiful and delicious vegan layer cake! Oh and if you are a true lavender lover, you can create a pot of tea with some of the extra lavender flowers and a bit of lemon peel to go along with your cupcake. Blend 2-3 minutes until a powdered sugar is formed. In a small blender, add in ½ cup of your sugar with all of your dried lavender and lemon zest. My tasters found them to be delicious and compared them to decadent cupcakes. Beat 1/3 cup of flour mixture into lemon mixture until just combined. I thought to myself if I can make a real impact on the lives of animals with minimal effort on my part, why wouldn't I? Place the dried lavender flowers in a small bowl or custard dish. Beat the Earth Balance spread until soft and creamy. 53.7 g Call Menu Info. *And I would like to mention that if you are not into lavender, these are delicious just as lemon cupcakes. Oct 16, 2015 Sweet lemon cupcakes topped with vanilla lavender frosting are not only delicious, but a super fun way to change up your usual vanilla or chocolate cupcake! Lemon Lavender Cupcake with Lavender Sugar Crystals by Jara Fonseca, 1st Place & BEST OF SHOW, 2015 SoCal VegFest Vegan Cupcake Competition (Costa Mesa, CA, USA). 2.3K likes. I had no idea what I was doing, and ate a diet of almost exclusively some version of cheese and white carbs, and quickly went back to eating meat regularly. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy. Make the cupcakes. Lavender Lemon Cupcake Vegan/GF Option. Photo Credit: Jackie Sobon of Vegan Yack Attack. Sugar Plum Vegan, Sacramento, California. Combine almond milk and lemon juice then set aside. Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well. They are uniquely different and perfect for baby showers or wedding showers. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes. These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum! I remember being so excited when I calculated how much protein I actually needed based on my weight and exercise level (it's less than you think). I continued when I got home that summer in New York but constantly felt weak and shaky. In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water. So of course I get the appeal of eating meat, I ate it for nearly 24 years, but I think by making small changes in our meat consumption like reducing it to just a couple days a week or seeking out meat from animals who didn't spend their whole lives suffering on factory farms, or maybe taking the plunge and giving it up altogether we can really make a difference in the lives of animals. Wow, I … Preheat oven to 350 degrees. Taste and adjust adding more sugar or lemon juice. Give the gift of future cupcakes with an Icing on the Cupcake Gift Card! Sift in the dry mixture and beat until smooth. I had been teetering on the edge of vegetarianism for years before taking the plunge. Lavender Buds. Enjoy. Combine the almond milk and apple cider vinegar together with a fork or a whisk. Preheat the oven to 350 degrees and line a cupcake pan with 12 liners, then lightly spray the cupcake liners with oil (I use trader joe's coconut oil spray). I soon learned how to incorporate beans and protein-rich whole grains like quinoa into nearly every dinner at home, and am proud to say I now resort to pasta only a couple times a month! From Jessica Merchant of How Sweet It Is. Light and elegant cupcakes with a hint of lemon and lavender in the cupcake and the light, fluffy frosting. I don't tell anyone they're vegan, except for my vegan friends so they know they can eat them! 1/2 Cup Earth Balance {a dairy-free, soy-free buttery spread} 1 Cup Sugar. Add the yogurt, lemon zest and lemon juice to a small bowl and mix well. A small amount of natural violet food dye, optional. Ingredients 3 tbsp Butter 1 tsp Gărlic Minced 1/2 tsp Blăck pepper Freshly Crăcked 1 lemon Cut into thin slices 1/2 tsp Red Chilli Powder Sălt to tăste 2 tbsp Fresh Părsley Chopped 4-6 Tilăpiă Fillets 1 tbsp Lemon Juice Instructions First, Wăsh the Tilăpiă fillets ănd păt them dry. My junior year of college I studied abroad in Italy and convinced myself I could subsist on pasta alone, attempting to limit the amount of meat I consumed. My OCD-tendencies hated all the hand-washing and careful counter and cutting board wiping that came with cooking raw meat, so before we knew it, meat became something we only enjoyed on weekend date nights. By Rebecca McHargue. Vanilla Extract. As carefully as you can, … For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Whisk briefly with a hand whisk to combine properly and remove any lumps. Purchase E-Gift Card . A couple weeks ago I celebrated my three year "veggiversary" and made these cupcakes to celebrate. 17 %. Put the sugar and lavender flowers in a food processor. Then on May 21st, 2013 I casually decided to watch the movie Vegucated while eating lunch at home between teaching yoga classes. In a bowl, sift together the flour, corn starch, baking power, baking soda and salt. Give the sweetest gift of all with an assorted dozen from Icing on the Cupcake! 1 tablespoon lemon zest, packed (from ~ 3 lemons), 1 1/2 tablespoons dried culinary lavender buds, + more for garnish, Chilaquiles with Chipotle Salsa, Soft Scrambled Eggs & Refried Beans, Roasted Grape Farro Salad with Caramelized Red Onions, Focaccia with Roasted Poblanos, Corn, Cherry Tomatoes & Cheddar. Preheat the oven to 350 degrees and line a cupcake pan with 12 liners, then lightly spray the cupcake liners with oil (I use trader joe's coconut oil spray). Gluten Free & Vegan Wholesale Bakery serving Northern California featuring Grain Free (Paleo) and Refined Sugar Free. Lemon-Lavender Cupcakes. Divide the batter equally in the cupcake pan and cook for 20-24 minutes, or until a skewer comes out clean. Holiday Dozen $38. And it's forced me to become exponentially more creative in the kitchen, develop a greater appreciation for foods of different cultures, and a fierce love for homemade black beans. A signature flavor you can only find at Sugar Whipped Bakery is the Honey Lavender which is made with local honey and dried lavender. Lavender lemon cupcakes are unexpected, delicate and delicious! Place frosting in a pastry bag with decorating tip. Add more if needed to just cover the flowers. Set this aside to cool. Cupcakes store best in the refrigerator and keep for 3-4 days. Transfer to a cooling rack and let cool completely. For the cupcakes: cut 4 teabags open and empty the contents into a small bowl. Remove from pan when done and allow to cool completely before frosting. 3 Tbsp. For the icing, beat together the softened vegan margarine and icing sugar with an electric whisk, taking care not to cover yourself in white powder. Prepare the frosting. Make the cupcakes. In the bowl of a stand mixer (or using a hand mixer) cream together the solid coconut oil, vanilla extract, and the sugar mixture until smooth and creamy. Lemon Cupcakes with Lavender Frosting. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners. Sift in the dry mixture and beat until smooth. In the bowl of a stand mixer (or using a hand mixer) whisk together the coconut cream, vanilla, lemon juice and zest until smooth. Add the lavender extract and beat again. They're vegan and they are unbelievable, fresh, summery and the perfect way to celebrate my three year anniversary with all foods plant-based. These Vegan Earl Grey Cupcakes are moist, fluffy and infused with finely ground black tea leaves, then topped with an all natural dairy free lavender frosting. Strawberry Shortcake Cupcake Vegan/GF Option. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and lavender flavor (note – if you don’t make your own lavender flavor 2 tablespoons is A LOT, try 1/2 teaspoon if you have purchased a lavender flavor or extract). In a large bowl, cream together the butter, sugar and lavender until light and fluffy. By Jessica Merchant. Order Now! I don't, because my brain is then tricked into thinking I'm eating healthy. You may notice some curdling, this is ok. 1. You can use this lemon frosting on the vanilla cupcakes as well, or you can scoop it out of the bowl because it’s actually good for you Lavender Lemon cupcakes. In a small prep bowl, mix together the sugar, lemon zest and lavender until moist and fragrant. I'm not going to lie, seeing the conditions of animals on factory farms made me sick to my stomach, so sick I figured I'd give this whole vegetarian thing another try. Add the lavender and stir again. Money speaks volumes, especially in an economy and political atmosphere like ours. 2 eggs {use egg replacer for vegan cupcakes} 1 Tbsp. Beat in 1/4 cup buttermilk, … I'd learned how to incorporate fruits, vegetables, and whole grains as mains while letting meat serve more as accents to the meals we ate at home. If the tea is a fine … Lemon Lavender refreshing and sexy German Chocolate with a coconut pecan topping ... Mocha Hazelnut Key Lime-lime Cupcake with coconut frosting Gluten Free Goodies. 1. A small bowl or custard dish and remove any lumps except for my vegan friends so know... The center comes out clean line each cup of flour mixture into lemon mixture until just combined Paleo and! Coconut flakes and tart lemon peel -- yum pecan topping... 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