Vegan Mini Vanilla Lavender Cupcakes

I did it again. I said I would go to Sequim, WA to visit the Lavender fields. I did not make it this year, but next for sure! It has been a dream of mine to visit the Lavender fields in France to photograph the beauty of these flowers in nature. 

It doesn't matter how lavender is presented - dried, fresh, on a bush - they are some of the most beautiful and therapeutic flowers that exist. 

The summer of retrogrades has not been easy for many people. Ups, downs and drastic life shifts, it seems that life and the planetary energetics is more unpredictable than we give credit to. At 33 years of age, I feel more grounded than ever, and able to conquer any obstacle that life throws at me. 

Although I crave life to be as whimsical as these cupcakes, that is not reality. But eating from nature and the earth is one way we root ourselves during life transitions. Just like a lavender flower that flows in the midst of a windy day, life will blow us from right to left quicker than a blink of an eye. 

What I've seen not only in my life, but in others, I believe life tests us. Once we think life is fine and dandy, it throws us a bone with the ability to see how we handle the situation. Will we revert back to old ways? Or will we maintain our emotional and mental maturity to overcome this problem?

​Whatever you believe in, our ancestors have used lavender for cooking and body care for centuries. It is one special place that the divine has blessed us with on planet earth.

"Here's flowers for you; Hot lavender, mints, savoury, marjoram; The marigold, that goes to bed wi' the sun And with him rises weeping: these are flowers Of middle summer, and I think they are given To men of middle age."
-William Shakespeare

In cooking, flowers go a long way. It doesn't take much to get a floral taste. Some enjoy it. Some don't. But if you want a stronger taste, I suggest adding another 1/2 tsp. of lavender to the cupcakes, but it also depends on how strong you want the flavor to be. 

And there is no need to use food coloring, when nature gives us berries and produce to "dye" things the way we want them. A sweet mix of lavender and vanilla goes a long way. 

"The air was fragrant with a thousand trodden aromatic herbs, with fields of lavender, and with the brightest roses blushing in tufts all over the meadows. "
-William C. Bryant

Vegan Mini Lavender Cupcakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 15-18 mini cupcakes

Cupcake Ingredients: 
1/2 cup + 2 tbsp nondairy milk
1 tsp apple cider vinegar
1.5 tsp vanilla extract
1/3 cup sugar
1/4 cup coconut oil, melted
1/2 tsp baking powder
1 tbsp corn starch
1 cup all purpose pastry flour
1 tsp dried lavender buds

Frosting Ingredients
1/3 cup (5 tbsp) vegan buttery stick at room temperature
1/4 tsp vanilla extract
3/4 cup powder sugar
2 fresh blackberries

Directions: 
Preheat oven to 350-degrees. 

In a bowl, mix the milk and apple cider vinegar. Let it sit for a moment while in a separate bowl, mix all of the dry ingredients together. Mix in the sugar and the remaining wet ingredients into the milk. Sift the flour mixture into the wet and fold the mixture with a spatula until combined. 

Spray or grease a mini muffin pan. Fill the cup about 3/4 of the way. Bake at 350-degrees for 10 minutes. Check the muffins by piercing the center with a toothpick or fork. If the utensil comes out clean, the muffins are done. Let the muffins cool completely before frosting. 

For the frosting, cream the butter and vanilla with an eggbeater or mixer. Gradually sift the powder sugar in 1/4 cup at a time and continue to beat until white and fluffy. Once complete, add the two black berries and beat until the frosting turns light purple. Use a small spatula to frost the cooled muffins and top with additional lavender if desired. 

Let's Connect! Save all MBSF recipes on your Yummly inbox! Enjoy some of our other floral desserts below!

Lemon Blackberry Lilac Crepe Cake

How to Make Fresh Rose Sugar

Vegan + GF Cream Cheese Lilac Scones

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