Coconut, Kiwi and Lavender Cupcakes

Image Credit: http://myediblememories.net/

Makes: 12 cupcakes

Time: 1 hour

Funny story, I've never baked a damn thing in my life. I had historically always put myself into the category of being a cook, but not a baker. 

Until just a couple weeks ago, a good friend challenged me to return the favour of a tray of cupcakes. Being the sort of guy who enjoys a good cooking challenge, I couldn't say no.

After a quick consult with my close friend and award winning vegan baker Spacegirl Melissa, I learned a few tricks, and went on to create my own amazing recipes! Considering I've never baked before, I did all of these in just one week! It really was that easy, I don't know what stopped me before.

Here are three super easy vegan cupcake recipes I created, for all of you to enjoy.

1. Thai Cupcakes with Coconut, Lemongrass and Kaffir Lime Leaf
2. Chai Tea Cupcakes
3. Coconut, Kiwi and Lavender Cupcakes

Super Easy Coconut, Kiwi and Lavender Cupcakes

Basic Tips

• Mix the dry ingredients first, then mix the wet ingredients. 
• Mix only until all the dry ingredients are wet, over mixing will leave you with dense glutinous cupcakes
• Exact measurements are key. Don't pack the dry ingredients, just scoop em up, and use a knife or flat edge to shave off the excess from the scoop.

Ingredients

• 1 3/4 cups of white flour
• 1 cup of white sugar
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

• 1/3 cup coconut oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• 1 cup cold coconut milk

• 1 kiwi fruit
• 1 tablespoon lavender blossom

Directions

Add all of the ingredients in the exact order listed above. First mix the dry ingredients together, and be sure there are no clumps or lumps.

Push the dry ingredients to the edges of the bowl, creating a small pit in the middle of the bowl and add the wet ingredients.

Gently push the dry ingredients into the pool of wet ingredients and mix only until everything is wet. Don't over mix.

Now eat all of the delicious batter in it's raw form and don't leave anything for anyone else.

OR

Spoon the batter evenly into 12 cupcake papers sprayed with a very small amount of non stick oil.

Top each cupcake with a quarter slice of kiwi and a few blossoms of lavender, then lightly push it into the batter.

Bake at 350 degrees Fahrenheit (°F) for 30 minutes, or until a knife in the cupcake comes out clean.

After cooling, top with homemade vanilla icing, coconut sprinkles, a very light sprinkling of ground lavender, and a quarter slice of kiwi to crown the icing.

The key to working with lavender is to use it lightly, it's fragrance and flavour is unlike anything else, but if overused can become offensive and ruin your dish.