Yellow Cupcakes with Lavender Frosting

It was my sister’s birthday a few days ago. She decided she wanted cupcakes instead of a cake, so we adapted the Classic Yellow Cake recipe from Cybele Pascal’s The Allergen-Free Baker’s Handbook into cupcakes. We also adapted the Vanilla Frosting recipe to lavender with lavender essential oil. The combination of yellow cupcakes with a hint of lemon flavor and lavender frosting is pleasant, fresh and delicious.

The Cupcakes

Ingredients

3 cups Basic Flour Mix

  • 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups plain or vanilla vegan yogurt

1 tablespoon freshly squeezed lemon juice

Zest of 1 lemon

3/4 cup dairy-free, soy-free vegetable shortening, at room temperature

1 1/2 cups granulated sugar

4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk

1 tablespoon vanilla extract

Yellow food coloring, if desired

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two cupcake trays with cupcake holders.

2. Whisk together the flour mix, xanthan gum, baking powder, baking soda and salt. Set aside.

3. Combine the vegan yogurt and lemon juice. Set aside.

4. In a large bowl, cream the lemon zest, shortening, sugar, egg replacer and vanilla (and food coloring if desired). Beat untilĀ  light and fluffy. Add the flour mix in three batches, alternating with the yogurt, beginning and ending with the flour mixture. Beat until smooth.

5. Fill the cupcake liners. Bake in the oven about 18 minutes, rotating the pan halfway through. When done, let cool completely before frosting.

The Frosting

Ingredients

1 cup dairy-free, soy-free vegetable shortening

Pinch of salt

3 cups confectioners’ sugar

1/4 cup rice milk

1/2 teaspoon pure vanilla extract

4 drops 100% pure lavender essential oil (Simpler’s is a good brand)

Directions

1. In a large bowl cream the shortening and salt on medium speed for about one minute.

2. Add the confectioners’ sugar, rice milk, vanilla and lavender. Beat until smooth and fluffy, about five minutes. Spread the frosting on your cooled cupcakes and enjoy!

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Tags: , , , , ,

Categories: Dessert

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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