Wednesday, January 19, 2011

Lavender Blackcurrant Teacakes

Makes 12 standard cupcakes

1 ½ cup flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup non-dairy milk
½ cup canola (or vegetable) oil
2 teaspoons food grade lavender
2 tablespoons apple cider vinegar
¼ cup black currants

Preheat oven to 350 °.

Using a coffee bean grinder, or spice grinder, grind 2 teaspoons of lavender flowers. (Food grade lavender can be purchased at natural food stores. Often, it will be sold loose as tea lavender.)

In a bowl, sift or whisk together flour, sugar, baking soda, salt, and lavender grinds. In a separate bowl, mix the non-dairy milk, oil and vinegar.

Combine wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan and bake for 15-20 minutes.


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