Over the weekend I met up with some friends to attend a Spork Foods cooking class. Afterwards, we had planned to go to the movies. So naturally I exclaimed to myself, “what a perfect opportunity to make cupcakes!” But what cupcakes to make?!? I’ve been on a lavender kick this summer, last summer it was the green zebra variety of heirloom tomatoes. I decided to make these Lavender Fudge Cupcakes w/ Strawberry Beer. A recipe I adapted from Quick and Easy: Vegan Celebrations by Alicia C. Simpson. I used Abita Strawberry Lager for the beer, but the strawberry flavor was not too pronounced. Feel free to use your favorite quality craft beer.
Lavender Fudge Cupcakes w/ Strawberry Beer
Adapted from: Quick and Easy: Vegan Celebrations by Alicia C. Simpson
6 oz. strawberry beer
1/4 c canola oil
1/4 c non-dairy milk
1/2 tsp vanilla extract
1/2 tsp lavender extract
1/4 c plus 2 tbsp vegan sour cream– I like Follow Your Heart brand
2 tbsp unsweetened applesauce
1/2 tbsp apple cider vinegar
1/4 c plus 2 tbsp unsweetened cocoa powder
1/2 c loosely packed light brown sugar
1/2 c unbleached granulated cane sugar
2 tsp dried lavender buds
1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 c unbleached all-purpose flour
1 Recipe Chocolate Ganache–recipe follows
Preheat oven to 350°F. Line a cupcake/muffin tin with liners.
Whisk beer, oil, milk, extracts, sour cream, applesauce, and apple cider vinegar in medium to large mixing bowl and mix until well combined. Add cocoa, brown sugar, and cane sugar and whisk until smooth. Stir in the baking powder, baking soda, dried lavender and the flour and mix until fully incorporated and the batter is smooth.
Fill each cupcake liner about 3/4 way full. Bake 20-23 minutes or until toothpick inserted in the center cupcake comes out clean.
Rich Chocolate Ganache
From Vegan Cupcakes Take Over The World
Ingredients: I used different versions of the ingredients listed in the book–not really sure if it is okay to post, but it’s only 3 ingredients so I’m doing it.
1/4 c almond milk
4 oz dark chocolate
2 tbsp maple syrup
Bring almond milk to gentle boil. Remove from heat and add remaining ingredients. Stir with rubber spatula. Enjoy!
These cupcakes were so good! I bet they would be good with a maple cardamom buttercream (either piped into the middle or on top). Don’t know how that flavor combination just popped into my head!
These cupcakes were INSANE! Thanks so much for bringing such a wonderful treat for us to enjoy. I am going to be making these in my kitchen soon.
So glad you guys enjoyed them! 🙂
Beautiful presentation. I love this recipe idea!
Thank you so much! Let me know if you make them 🙂