This is horrible to admit, but the only reason these cupcakes are vegan was because I didn’t want to walk the 3 blocks to the Key Foods to buy eggs. Sorry to break your heart, I still love dairy; am lazy. I’ve been dreaming of making lavender whipped cream for a while, but after my attempt at chocolate meringues with lavender whipped cream failed miserably sometime in March, I had put it on the back burner.
Keep in mind that if you are vegan, the recipe I used also includes one for chocolate frosting, just click the link. Also, if you’re not into vegan baking, you can use this lavender whipped cream on a variety of baked goods and body parts (joking! Hi mom!)
Vegan Chocolate Mini-Cupcakes with Lavender Whipped Cream (adapted from Novel Eats)
2 Tbsp. cocoa (I used more like 3 ½)1 1/2 cups flour1/2 tsp salt1 tsp baking soda1 cup sugar1 tsp vanilla1 tsp vinegar5 tbls cooking oil or vegan butter1 cup water¼ tsp cinnamon (optional)
Preheat oven at 350 degrees. Mix dry ingredients into one bowl. Mix wet ingredients together and add to dry. Mix with a hand mixer until incorporated. Pour into mini cupcake tin and bake until you poke in a toothpick and it comes out clean. Remove from oven and allow to cool.Lavender Whipped Cream
1 cup heavy whipping cream1 tsp vanilla extract1 tbls confectioners sugar1 tbls dried lavender flowersIn a large chilled bowl, whip cream until it’s just about to form peaks. Add in vanilla and sugar and whip until peaks form, being careful not to over whip. Add in lavender flowers and mix on low for about 15 seconds until mixed in.
I’ll be honest, these were a little bit oiler than I prefer my baked goods. I have little experience with vegan baked goods so I can’t compare the taste, but they are sweet, chocolaty and dense. I’m not sure if I would be crazy about them without the whipped cream, but overall, pretty good!