Flourless Chocolate Lavender Cupcakes
Pretty and delicate cupcakes, perfect for a tea party. Gluten-free too!
Posted by Aimee R.
About
These cupcakes are not only beautiful but taste incredible. The dark chocolate paired with the perfume-y lavender is a taste to die for!
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You Will Need (9 things)
- 100 g Dark Chocolate Chips
- 115 g unsalted Butter
- 150 g Caster Sugar
- 3 Medium Eggs
- 80 g Cocoa Powder
- 240 ml Milk
- 1 tsp Dried Lavender
- 360 g Confectioners Sugar
- Violet Gel Food Colouring
Steps (6 steps, 30 minutes)
-
1
Preheat your oven to 180c and line a cupcake tin with cupcake liners.
-
2
In a heat-proof bowl, stir the butter and chocolate over a pan of simmering water until melted.
Take off the heat and whisk in the sugar and eggs. Mix until smooth and glossy. -
3
Sift in the cocoa powder and whisk again until a thick batter is formed.
Spoon the mixture into the cupcake cases about 2/3 of the way full. -
4
Bake for 15-20 minutes until the tops of the cupcakes are spongey but firm.
Leave to cool for at least 30 minutes before icing. -
5
To make the icing, pour the milk into a pan with the dried lavender and bring to a boil. Remove from the heat and let it infuse and cool for 10 minutes.
Strain the milk and discard the leftover lavender. Pour into a large bowl and whisk the icing sugar in. Add the food coloring until desired colour is achieved. -
6
Ice the cupcakes and add some extra dried lavender on top for decoration, if you wish. Leave in the fridge for 15 minutes to let the icing firm up. Enjoy!