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1
Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
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2
Preheat oven to 350 degrees. Spray/line muffin pan.
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3
Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
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4
In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
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5
In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
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6
Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
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7
Sift in the dry mixture and beat until smooth.
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8
Fill lined/sprayed muffin cups about 3/4 full.
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9
Bake at 350 degrees for 20 minutes.
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10
Remove from pan when done and allow to cool completely before frosting.
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11
Frosting Instructions:
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12
Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
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13
Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
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14
Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
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15
Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.
