It seems like I can't go more than a few days without having the joy of baking a GF baked goodie for someone. Whether it be for someone in my family or for someone that we are bringing or sharing food with. I have been known to always offer dessert and I am ok with that :) Even if some weeks I make a resolve to not bake any sweet treats this week- it usually un-does itself within a few days because of the need and desire to love people with gluten-free and allergy-free treats.
These little cupcakes were whipped up on a whim a few weeks ago when we were having a little spring birthday celebration. They were a fab flavor combo and would be a great addition to any spring gathering or Easter celebration.
The combo reminds me of a ice cream from a local ice cream parlor (
LOVE's) that makes the best ice cream in my city. They make so many fun and adventurous combos, but more importantly for my family they make coconut ice cream with no dairy or egg ingredients. So this means that my allergy-prone kids can actually enjoy going out for ice cream every now and again and we can feel half-normal as a family. Our favorite flavor is one called Blueberry Lavendar Vegan Gelato and we call it 'superman' for the reason you might guess. Yes, it is because it is the closest thing you'll find to all-natural blue ice cream ;)
But this combo of blueberry, lavenadar and chocolate really knows how to bring me tears of joy. I truly stop each time I taste this combo and slow down and actually close my eyes and enjoy it. This combo truly is my go to when looking for a chcolate-fruit mix and adding in the flowery flavor of lavendar is calming and brings out a whole aromatic experience. Happy baking and ENJOY xoxo
Blueberry Lavendar Chocoalte Cupcake Recipe
3/4 cup of finely fresh ground GF oat flour
1 cup of coconut palm sugar
1/2 cup of organic cocoa or cacao powder
1/3 cup of rice flour
1/3 cup of tapioca flour
1/3 cup of potato starch
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1/4 cup of applesauce
1/4 cup of pure maple syrup
1 ts. of pure vanilla
1/2 cup of coconut milk beverage (or other plant-based milk)
2 TB of fresh squeezed lemon mixed into the milk beverage to make 'buttermilk type mixture' if you do not have fresh lemon you can use apple cider vinegar to do the same thing
1 heaping cup of fresh or frozen blueberries
First, mix all of the dry ingredients in one large bowl, then in a measuring cup or glass mix the coconut milk beverage with the lemon juice and let it curdle for a few minutes. Then add that and all the rest of the wet ingredients to the mixing bowl mix well. Then fold in the blueberries and the mix may even get stiff as the coconut oil cools down from the cool berries. It may also look more like a brownie batter. Use an oiled 1/3 cup scoop to spoon the batter into the cupcake tins in the pan. Bake in a 350 degree oven for 20-22 minutes until stiff and no more gooey center.
Let the cupcakes cool well and then frost with this little treasure frosting below...
Blueberry Lavendar Dairy-Free Frosting
In a small saucepan, cook down 1/4 cup of frozen blueberries with 2 TB of maple syrup to make a thick blueberry sauce. let it cool and then mix it in 1 TB of the sauce with the following.... or can add more or less for color and wet-ness of frosting....
1/2 cup of
Spectrum Organic Palm Oil Shortening
1/4 cup of very soft coconut oil
1/4 cup of honey or maple syrup
1/2 ts of
pure lavendar flavoring or use a culinary grade lavendar oil (2-4 drops)
1/3-1/2 cup of organic corn-free powdered sugar
(
I like Wholesome brand)
pinch of sea salt
Use a hand-held high powered mixer to whip up the frosting to become a thick and creamy frosting without clumps. You may need to mix for a few minutes to get it to the texture you want.
In the photos of the cupcakes I added the chocolate shavings to the tops of the cupcakes, but you can also add a sprinkle of culinary grade lavendar blossoms or dried tea lavender for an extra touch of aroma and sweetness.
Much love, as always, xoxo
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