Chocolate Lavender Cupcakes

These cupcakes are very similar to the Classic Chocolate Cupcake. However, these are more light and cakey, and less sweet. I love the simplicity of these cupcakes. If you take out the lavender extract they pair wonderfully with anything. What have you tried pairing them with?

Prep Time: 15-20 minutes
Oven Temp: 350 F
Cooking time: 20 minutes
Makes: 12 regular cupcakes

Ingredients

• 1 cup of Soymilk or Almondmilk
• 1 tsp apple cider vinegar
• 3/4 cup sugar
• 1/2 cup canola or vegetable oil
• 2 tsp vanilla
• 1/4 tsp lavender extract 
• 1 1/3 cup all purpose flour
• 1/2 cup cocoa power
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt

Directions

• Preheat your oven to 350 F. Line a cupcake container and set aside. In a measuring cup combine the milk and the apple cider vinegar and set aside to curdle. In a large mixing bowl combine the sugar, oil, vanilla and lavender extract. It is very important that you only use 1/4. The taste will be stronger once the cupcakes have cooked and cooled, so if you don't taste it in the batter do not add more! It will taste soapy, Add in your flour, cocoa power, baking soda, baking powder, and salt. Add in your apple cider vinegar and mix together. Fill the cupcake liners 2/3 of the way full. I like to use a large cookie scoop. 
• Let your cupcakes cool completely before topping them with the Lovely Lavender Frosting. 

These cupcakes have been cat approved!