Sometimes you need something pink. ➡️Ingredients:
-1 1/2 cups sugar
-2 cups @ all-purpose flour
-2 tsp baking powder
-¾ cup of @ butter (softened)
-4 egg replacers, I used Red Mill.
-1 cup almond milk
-1 tsp lemon extract
-1 tsp lemon Zest
-1 tbsp dried lavender powder ( I found mine at World Market)
For buttercream frosting:
-2 sticks Vegan butter softened
-4 cups confectioners’ sugar
-3 tbsp almond milk
-2 tbsp dried lavender for topping
-I used a food dye I made using blackberries and pomegranates, but you can just use a natural purple, food coloring
-Preheat oven to 350 degrees.
-Make your egg replacers, and set aside
-In a small bowl, mix all wet ingredients also adding in your vegan eggs. Completely combine.
-In a large bowl, mix all dry ingredients (flour, sugar, baking powder, lavender).
-Using an electric mixer, combine the dry and wet ingredients, until completely combined.
-Pour batter into cupcake tins. Bake for 12-18 minutes, until thoroughly cooked.
-Let completely cool before decorating. For buttercream frosting:
-Using an electric mixer, beat vegan butter ( room temp), sugar, and almond milk on medium speed until buttercream forms little peaks.
-Color your buttercream with your preferred food coloring. Then decorate! .