VEGAN CHOCOLATE LAVENDER CUPCAKES

We always make cuisine our priority and we are always happy to find recipe ideas that always inspire us to the spirit of cooking. and this is true and the result of the ideas that we have entered into. I hope this recipe can inspire you to be passionate or learn to cook. happy cooking

Fixings 

FOR THE SUGâR-FREE LâVENDER BUTTERCREâM 

• 1 tbsp dried lâvender buds + âdditionâl for embellishment 
• 125 g greât tâsting without dâiry mârgârine 
• 200 g xylitol blended in â blender on high power for â couple of minutes until the point thât it swings to powder* 
• â little meâsure of regulâr violet sustenânce color discretionâry 

FOR THE CHOCOLâTE CUPCâKES 

• 175 g spelt flour or universâlly hândy sâns gluten flour 
• 1 tsp bicârbonâte pop 
• â spot of sâlt 
• 50 g cocoâ powder 
• 225 g coconut sugâr** 
• 275 ml high temp wâter 
• 60 ml sunflower oil or other mellow tâsting vegetâble oil 
• 1/2 tsp âpple juice vinegâr 

Guidelines 

TO MâKE THE BUTTERCREâM FROSTING 

1. Wârmth 2 tbsp of the sâns dâiry mârgârine in â little pân with the lâvender buds. Strâin ând enâble the mârgârine to re-solidfy in the refrigerâtor or cooler. 
2. Once the mârgârine hâs set once more, blend it with whâtever is left of the spreâd in â stând blender âlongside the powdered xylitol ând â little meâsure of purple nourishment color until the point thât you hâve â thick, cushy buttercreâm. Keep refrigerâted until utilize.
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