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Celebration Cupcakes! | Chocolate Cupcakes with Lavender Vanilla Frosting

Celebration Cupcakes! | Chocolate Cupcakes with Lavender Vanilla Cream Cheese Frosting | Paleo-ish
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Celebration Cupcakes! | Delicate and decadent chocolate (gluten-, egg-, & dairy-free) cupcakes with (vegan) Lavender Vanilla Cream Cheese Frosting.  Sounds like a celebration to me!

  • Author: Amelia
  • Prep Time: 20 mins
  • Cook Time: 30-35 mins
  • Total Time: ~ 50-55 mins

Ingredients

Scale

| Cake Things |

  • 3/4 cup + 2 tbsp Arrowroot starch
  • 1/2 cup + 1 tbsp Oat flour
  • 1/4 cup Chickpea flour
  • 3 tsp Egg Replacer (I use Ener-G Egg Replacer)
  • 3/4 tsp Xantham gum
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Table Salt
  • 4 oz high-quality Semi-sweet Chocolate (Vegan option: use vegan chocolate)
  • 2 tsp Instant Coffee
  • 1 cup Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup Sugar
  • 1/4 cup Nutiva Buttery Coconut Oil/Coconut Oil
  • 5 tbsp Lard (Vegan option:  Use 5 more tbsp of coconut oil, for a total of 9 tbsp)
  • 1/2 cup Coconut Cream (from 1 can of full-fat coconut milk)
  • 1 tsp Lemon Juice

| Frosting Things |

  • 1/4 cup Nutiva Buttery Coconut Oil/Coconut Oil, chilled
  • 6 oz Daiya Cream Cheese (or other vegan cream cheese), chilled
  • 3 cups Icing Sugar
  • 1/4 cup Arrowroot/Tapioca Starch
  • 1 tsp Vanilla Paste/Extract (The paste is better and prettier if you have it, but it’s not 100% necessary)
  • 1 pinch Salt
  • Lavender

Instructions

The night before…

  1. Place can of coconut full-fat milk in the fridge.

On baking day…

  1. Preheat oven to 325°F
  2. Line a muffin pan with muffin cups.
  3. Sift flours, Egg Replacer, xantham gum, cocoa powder, baking powder, baking soda and table salt into a large bowl.
  4. Fill a small pot with about an inch of water and place a metal bowl over it/Grab a double boiler.  Place pot/double boiler over medium heat, and place the chocolate in the bowl to melt.
  5. In the mean time dissolve your instant coffee in the hot water.  Pour into a large mixing bowl.
  6. Once the chocolate has melted, add it, as well as the vanilla, sugar, coconut oil(s) and lard to the coffee in the mixing bowl.  Whisk mixture until the coconut oil and lard have melted and the mixture is uniform.
  7. Pull your coconut milk out of the fridge, and WITHOUT shaking it, open the can, and measure out your 1/2 cup of coconut solids.  Mix with lemon juice in another mixing bowl.
  8. Alternate adding your dry mixture and the coconut-lemon mixture to the chocolate mixing bowl.  Incorporate with a whisk.
  9. Pour batter into muffin cups so that they’re about 2/3 full.
  10. Bake for 30-35 mins, or until a toothpick comes out clean.  Let cupcakes cool completely before trying to frost them.

While the cakes are cooling, it’s time to make your frosting!

  1. Cream your coconut oil and cream cheese in the mixing bowl of a stand mixer or with hand held egg beaters.
  2. Add the icing sugar and arrowroot/tapioca starch 1/2 cup at a time, making sure it’s fully incorporated before adding more.
  3. Finish things off by adding the vanilla and salt.
  4. Continue beating the frosting until it’s fluffy.
  5. Pull out your pastry bag with your favourite tip (or a ziploc bag) and fill it with the frosting.

Frost them cupcakes!!!  Then sprinkle each cupcake with a pinch of lavender.

Notes

| Recipe Notes |

  • So as you may have noticed from the recipe, you can make this recipe 100% vegan if you use vegan chocolate and only coconut oil.  BUT the number 1 rule with chocolate in baking is that you have to use a chocolate that you would be happy to eat on its own.  If it’s too nasty to eat alone, why waste ingredients baking it into other things?!
  • Speaking of coconut oil, if you can find (and afford) the Nutiva Butter Coconut Oil, buy it!  That stuff is the shit.  If not, regular coconut oil will do the trick too.
  • Edible lavender can be slightly tricky to find, but a good baking supply store or a farmer’s market should have it.  If you live in TO, you can go to the place that has everything at the St. Lawrence market.  They have it (and hibiscus flowers).  At Jean Talon, I went to this one vendor who sells handmade soaps, etc.

| Substitution Notes |

  • If you’re a lucky gluten-ivore, you can try this recipe using 1 1/2 cups of all purpose flour instead of the arrowroot starch, oat flour, chickpea flour, and xantham gum!
  • Similarly, if you’re good with dairy, you can use 1/2 cup sour cream instead of the coconut cream and lemon juice!
  • I wish I could tell you egg-eaters that there was an easy sub for the eggs, but to do so would screw up the liquid:dry ratio and I wouldn’t be able to guarantee results, SO I’m going to suggest that you find yourselves some Egg Replacer.

| Allergen Notes |

  • Now, as I’ve mentioned before oat flour is technically gluten-free but, oats are often grown in fields beside wheat and can become cross-contaminated.  SO…people with severe gluten intolerances/allergies may have trouble with regular oat flour if they don’t get certified gluten-free oat flour like Only Oats Pure Whole Grain Oat Flour or Bob’s Red Mill Gluten Free Whole Grain Oat Flour.
  • Also, those who have intolerances to corn will not be able to eat regular icing sugar from the store and will, instead, have to make their own.  The good news is that I have a recipe for you!  The frosting isn’t AS smooth as when you use icing sugar, but it’s definitely better than no frosting at all!!

Find it online: https://www.paleo-ish.ca/celebration-cupcakes/