Super Moist Lemon Lavender Cupcakes | No Egg No Milk No Butter Cake

Eggless Lemon Lavender Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These Vegan LEMON LAVENDER CUPCAKES are super moist, with fresh lemon taste that pairs well with lavender flavour.
Eggless, dairy free lemon lavender cupcakes, perfect for afternoon tea or anytime of the day.
Makes 12 cupcakes.

✅Please turn on subtitles/captions for more details.
✅ Ingredients:
   Lavender Sugar Mix
   2 tsp Culinary Lavender
   3 tbsp Superfine (White Granulated) Sugar

Cupcakes Batter
   3/4 cup (150 g) Superfine (Granulated) Sugar
   3/4 cup (180 ml) Water
   1/4 cup (60 ml) Vegetable Oil
   1 tbsp (15 ml) Lemon Juice
   1 ½ cup (210 g) All-Purpose Flour
   1 ½ tsp Baking Powder
   1/4 tsp Baking Soda
   1 tbsp Lavender Sugar Mix

Bake at 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.

* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.


✅ Printable recipe on my website: https://shirleycooking.com/vegan-lemo...

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