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1
Prepare Cupcakes: Whisk together first 2 ingredients in a medium saucepan; whisk in coconut water and sparkling beverage. Cook over medium-low heat 2 minutes, whisking just until sugar dissolves. Remove from heat, and whisk in lemon juice. Let stand 2 minutes.
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2
Lightly grease a 12-cup muffin pan with cooking spray. Spoon 1/4 cup gelatin mixture into each cup of pan. Chill 4 hours or until completely set.
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3
Gently run a small knife around the edges of each muffin cup, and invert a baking sheet over muffin pan. Holding baking sheet and pan together, invert and hold under hot running water until gelatin cakes unmold from muffin pan onto baking sheet.
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4
Place 12 baking cups on a serving tray; place 1 cookie in each baking cup. Top each with a gelatin cake. Chill 1 to 2 hours.
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5
Meanwhile, prepare Frosting: Process lavender and 1 cup sugar in a food processor 1 minute or until lavender is finely crushed.
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6
Pour water to depth of 2 inches into bottom of a double boiler over medium-low heat; bring to a simmer. Place egg whites, cream of tartar, and lavender mixture in top of double boiler over simmering water. Cook mixture, whisking constantly, 9 to 10 minutes or until a thermometer registers 165u00b0.
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7
Remove from heat, and beat at high speed with an electric mixer, using whisk attachment, 3 to 4 minutes or until stiff, glossy peaks form. Stir in vanilla.
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8
Spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe frosting onto each gelatin cupcake. Serve immediately.
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9
*1 additional cup lemon-flavored sparkling beverage may substitute.
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10
Note: Feel free to make these using a jumbo or mini muffin pan.
