I have been wanting to work with Lavender for a while now. As a Christmas gift, Camilla and Michael gave me some culinary lavender from Washington State. Camilla said it was from a region that is synonymous for its lavender fields. I would love to travel there and see the beautiful fields of purple.
2 eggs, separated, room temperature
1 tsp vanilla extract
¼ cup coconut oil
½ cup honey
1 ¾ cup almond flour
2 tbsp coconut flour
1 tsp baking powder
2 tbsp coconut milk
2 tsp dried lavender
1. Preheat oven to 350 degrees. Use paper liners to line a cupcake baking sheet.
2. Separate the egg yolk from the egg white. Allow to set out for about 6 minutes.
3. In a stand mixer, or a large bowl with a hand mixer, beat the egg whites until fluffy and peaks form. This will take several minutes, close to 10.
4. Once fluffy, add vanilla extract, honey, and coconut oil. Continue to mix.
5. Leave the mixer running and add the flours and baking powder. Add the egg yolks and coconut milk. Finally, add the dried lavender. Let mix for about 2 more minutes.
6. Fill cupcake liners ¾ full. This batter will make 12 cupcakes.
7. Bake for 15 minutes.
8. Allow to cool completely on a wire rack before frosting.
1 13.5 oz can of Coconut milk, chilled overnight in the refrigerator
2 tbsp honey
1 tbsp tapioca starch
Blue Food Coloring (India Tree) – optional
1. After opening the chilled coconut milk can, scoop the cream off the top. Add to a bowl.
2. Use a hand mixer to whip the coconut cream.
3. Add honey and tapioca starch. Mix with hand mixer. Optional: Add food coloring and mix.
4. To decorate cupcakes, either use a knife to frost, OR Scoop the frosting into a piping bag. Pipe frosting onto cupcakes, using a Wilton 1M tip. Start in the middle of the cupcakes and swirl outward to make a rose.