My dear friend M is visiting from New York this week, and in honor of her visit, I’ve made her vegan chocolate cupcakes with (her favorite) lavender icing.

Now, I’ve had cupcakes with lavender icing, but I’ve never actually set out to make my very own before. I searched the web and found a couple of recipes, but nothing truly inspirational. It seemed to be more about the color than the flavor, and I prefer to skip the food coloring.

I decided to experiment.

Dried lavender in hand, I removed the buds and added them to a saucepan with 1/2 cup water and 1/2 cup sugar. I brought this mixture to a boil, and allowed it to simmer for about 20 minutes. Ta-da! Lavender simple syrup!

On to the cake.

I’ve tested some pretty excellent vegan cake recipes in my day, my favorite thus far being one which uses both coconut milk and coconut oil.

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil
  • 1/4 cup coconut milk
  • 3/4 cup water

Preheat the oven to 350 degrees. Mix the wet ingredients. Mix the dry. Mix the wet into the dry. Bake for approximately 20 minutes or until a fork comes out clean!

Now that my lavender simple syrup has sufficiently cooled, I’m ready to make the frosting. Since I’m not really vegan, and neither is M, I’m going to use real butter and make a version of my mom’s amazing buttercream. If you are vegan, you can easily substitute margarine.

  • 1 stick of butter
  • 1 box powdered sugar
  • lavender simple syrup

At a low speed, mix butter and powdered sugar. Slowly add lavender simple syrup until your frosting reaches the desired consistency. The lavender came across stronger than I had anticipated, so I added a squeeze of lemon to brighten the flavors. Frost cupcakes with love, and enjoy!

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