Lavender Cupcakes with Meyer Lemon Buttercream

Today Christina from Dandelions on the Wall is guest posting with a delicious recipe. Her blog focuses on Gluten, Dairy, and Soy free recipes. She dreams up some delicious alternatives to traditional recipes. You can read more about her and her blog here. 

For the Cupcakes, You'll Need:

1 1/2 Cups Bob's Red Mill Gluten Free All-Purpose Flour

1 tsp. Xanthan Gum

1/2 tsp. Baking Powder

1/4 tsp. Salt

3 Tbsp. Lavender Buds

1/2 Cup Earth Balance {a dairy-free, soy-free buttery spread}

1 Cup Sugar

2 eggs

1 Tbsp. Vanilla Extract

2/3 Cup Almond Milk

To Make:

Preheat your oven to 350 degrees and prepare a cupcake pan with 12 liners.

Combine flour, xanthan gum, baking powder, salt, and levender buds in a small bowl. Set aside.

In your stand mixer, combine Earth Balance and sugar, whisking thoroughly to combine. 

While the mixer continues to run, add the eggs one at a time, followed by the vanilla.

With the mixer running at low speed, add the flour mixture 1/2 cup at a time until combined.

Stir in almond milk.

Divide the batter equally among your twelve cupcake liners, and bake, checking after 18 minutes. Cupcakes are done when a toothpick inserted near the center of a cupcake comes back clean.

After several minutes, remove the cupcakes to a wire rack to cool completely.

For the Buttercream, You'll Need:

1/2 Cup Earth Balance, at room temperature

3 Cups Powdered Sugar

2 tsp. Freshly Squeeze Meyer Lemon Juice

1 tsp. Meyer Lemon Zest

2 Tbsp. Almond Milk

To Make:

Add Earth Balance to a mixing bowl and whip thoroughly using your hand mixer.

Add powdered sugar 1/2 cup at a time, stirring on low speed to avoid a mess. Your mixture will be very thick.

Add lemon juice, zest, and almond milk, and whip for another two minutes.

If you desire a thicker frosting, add some extra powdered sugar, 1 Tbsp. at a time. If you would like to thin your frosting a bit, add some additional almond milk. 

Notes:

Earth Balance becomes very soft, very quickly. If you're having trouble working with your buttercream, of if you'd like to pipe it onto your cupcakes, place it in the fridge for 15 minutes or so to cool. 

If you don't have a pastry bag and would like to pipe the frosting onto your cupcakes, use a large zip-top sandwich bag. Fill the bag with frosting, then clip the bottom corner and use as you would a pastry bag.

Overnight Oatmeal {GF|DF|SF}

This is a perfect "make ahead" meal if you know you're going to have a busy day. You throw all ingredients into the crock pot before you go to bed and let it cook on low all night. 

I unintentionally made it gluten, dairy, and soy free. It turned out great...so rich and creamy! Any milk can be used and regular whole oats are great, too.

This is what I plan for breakfast when I am scheduled to work as a nurse. It's perfect for starting out my 13+ hour days. It's hearty and keeps me full for hours. 

Ingredients

2 cups Gluten Free Oats 

{or regular oat but not instant}

4 cups Rice or So Delicious Coconut Milk

{any milk can be used}

+ a little extra before serving

1 can Coconut Milk

{I prefer the kinds from Asian markets like the one seen above. There is almost no "water." It's mostly cream.}

3/4 cup Brown Sugar

1 tsp Vanilla Extract

2 tsp Salt

1 Apple, diced

1/2 cup Dried Cranberries

Toppings:

Dried Cranberries or Raisins

Fresh Fruit or Dried Fruit

Pecans, Walnuts, Flax

Brown Sugar or Maple Syrup

To Make:

Dump all ingredients except toppings into a crock pot. Mix with a wooden spoon. 

Cook in crock pot on low (6-8 hours) overnight. 

To Serve:

Mix the oatmeal mixture in the crock pot. Add a splash or two of milk if it became thick. 

Serve warm with your favorite toppings.

Thanks Mary Banducci Photography for the photos!