Flourless Chocolate Lavender Cupcakes

cupcakes

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I like to start and end most things with chocolate. Runs, vacation, every meal of the day, and food blog series, of course!

I started this lavender week with a delicious Lavender Hot Chocolate, and I thought it only appropriate to bookend this week with another scrumptious chocolate treat.

When I found this chocolate lavender recipe I knew I had to try it! Most gluten free recipes use substitute flour, which can be hit or miss. This gluten free recipe however, simply goes without flour.

At first I was skeptical about this- wondering if the cupcakes were going to come out as dry or overly moist, but they were perfect! They baked for exactly as long as instructed, and were a perfect blend of dense and moist.

Whether you are gluten free or not, you will love these chocolate lavender cupcakes! So, from my little rented kitchen to yours, I hope you have enjoyed this lavender week. I have had a blast sharing these scrumptious edible flowers with you 🙂

Come back soon!

Love, Sarah

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Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

Day Five- Honey Roasted Pears with Lavender

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Ingredients

  • ½ cup dark chocolate chips
  • ½ cup butter
  • 2/3 cup sugar
  • 3 medium eggs
  • ¾ cup unsweetened cocoa powder
  • ½ cup whole milk
  • ½ teaspoon dried lavender
  • 3 cups confectioners’ sugar
  • Violet gel-paste food coloring (or a drop of red and blue food coloring)

Directions:

  1. Preheat the oven to 350˚F, and line 2 cupcake tins with liners.
  2. In a durable heat-proof bowl, melt the chocolate and butter over a pot of simmering water, stirring consistently until melted together and smooth.
  3. Remove the chocolate and butter from the heat and whisk in the sugar and eggs.
  4. Once combined, stir in the cocoa powder until a thick batter has formed.
  5. Spoon the mixture into the muffin tins until each liner is 2/3 of the way full, and bake for 15-20 minutes, or until the tops of the cupcakes are spongy but firm.
  6. Meanwhile, in a small saucepan, bring the milk and lavender buds to a boil over medium heat, and then immediately remove from heat. Allow the lavender to infuse for ten minutes.
  7. To make the icing, strain the milk to remove the lavender, and discard the used lavender buds. In a medium sized bowl, mix the sugar into the milk until smooth (you may want to add more sugar, depending on how firm you want the icing to be). Add food coloring as desired.
  8. Ice the cupcakes and sprinkle a few lavender buds on top for decoration. Refrigerate for 30 minutes to help the icing firm.
  9. Eat and enjoy!

 

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Notes and Tips!:

  • Source: Wall Flower Girl 
  • Like this recipe? Try these other delicious treats from A Rented Kitchen. (Recipe links below):

Roasted Yukon Potatoes with Lavender

 potatoes

Lavender Week- Day One: Lavender Hot Chocolate with Homemade Whipped Cream

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In case you missed the memo- this week, on A Rented Kitchen, is Lavender Week! Yay!

Maybe it’s the fact that I am forever looking forward to spring. Or maybe it’s the fact that I just love trying new things, and edible flowers are definitely on the top of that list! Whatever the reason or combination of reasons is, I invite you to join me for a week of lavender recipes!

It’s going to be so fun and so scrumptious!

Yesterday’s lavender recipe brought you Lavender Hot Chocolate with Homemade Whipped Cream. It might have been the most delicious hot chocolate I have ever made, and I have made a lot!

Today, I wanted to try something slightly healthier. Most of the time when I think of lavender recipes I think of lavender scones, tea cookies, ice cream, etc. I have had very little experience with lavender outside of the dessert world.  Thus, this recipe was my first aim at a non-dessert lavender recipe, and let me tell you, it was good enough you will feel like it’s dessert! In this case, you have my permission to lick your plate clean. 🙂

Happy cooking, and make sure you check back tomorrow for another delicious lavender recipe headed your way!

XO A Rented Kitchen

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Ingredients:

  • 2 lb. baby Yukon Gold, fingerling, or tricolor potatoes, scrubbed
  • 6 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons dried lavender

Directions:

  1. Preheat the oven to 400° F and line a baking sheet with aluminum foil.
  2. Arrange the potatoes on the baking sheet and toss with oil, salt, and pepper; then bake for 35 minutes, tossing occasionally, until browned and tender.
  3. Meanwhile, heat the butter in a small saucepan until melted. Stir in the lavender and cook until fragrant, for about one minute.
  4. Remove the potatoes from the oven, drizzle with the lavender potatoes, and season with salt and pepper to taste.
  5. Serve warm and enjoy!

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Notes and Tips!:

 

Lavender Hot Chocolate with Homemade Whipped Cream

 

lavender week

 

On this day last year: White Bean Hummus with Lime, Parsley, and Cilantro (2014)

Lav. Hot Cocoa

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One of my very nerdy culinary dreams is to have a beautifully organized and fully stocked spice rack. I know that sounds silly, but it’s true. Ever since I started cooking I have drooled over the magnetic spice racks, the ones you label yourself, with all the little bottles. I’m truly revealing my inner organized nerd.

One of the spices I have always wanted to have in my stock, is a little jar of dried lavender buds. Lavender is a very affordable herb, but takes real intentionality to get. You are not likely to find it at your regular grocery store, unless you shop at Whole Foods!

I think part of the reason I wanted a little jar of lavender in my reserve, is due to its’ rarity. I had never tasted anything lavender flavored before! And who doesn’t want to incorporate edible flowers into their meal- helloooo?!

Thus, despite the fact that my little rented kitchen does not have an organized spice rack, yet, I have decided to bust the secrecy of this fragrant herb through a series of lavender food posts.

So, hold onto your apron, because this week is bringing you a series of scrumptious, sweet, and fragrant lavender meals!

On your mark, get set, lavender!

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Ingredients:

  • ½ cup cold heavy whipping cream
  • ¼ teaspoon vanilla extract
  • ½ Tablespoon sugar
  • 2 cups milk
  • 1 ounce dark chocolate (70% cacao)
  • 3 Tablespoons milk chocolate (I used chocolate chips!)
  • ¼ teaspoon lavender buds

Homemade Whipped Cream

  • ½ cup cold heavy whipping cream
  • ¼ teaspoon vanilla extract
  • ½ Tablespoon granulated white sugar

Directions:

  1. In a medium sized bowl, combine the cold cream, vanilla, and sugar. Beat with a hand mixer on high until stiff peaks form (should take a few minutes!). Refrigerate until read for use.
  2. In a small saucepan, heat the milk and lavender buds over medium heat, stirring frequently, until the milk begins to simmer.
  3. Remove the saucepan from heat and allow the milk and lavender buds to steep for five minutes.
  4. Strain the lavender buds from the milk, and return the milk to the saucepan. Stir in the chocolate and continue stirring until the chocolate is melted and fully incorporated.
  5. Whisk milk mixture until frothy, about 20 seconds.
  6. Prepare the whipped cream by beating the cold cream, vanilla, and sugar with a hand mixture in a small bowl, until stiff peaks form. Keep refrigerated until ready to use, and then add a dollop of whipped cream to each mug, and sprinkle with a few lavender buds! Enjoy!

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Notes and Tips!:

  • Source: a la mode
  • Like this recipe? Try these other delicious hot chocolate recipes from A Rented Kitchen (Recipe Links found below!)