Lemon Lavender Cupcakes

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

1 cup + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp dried lavender flowers

In a large bowl, whisk together the following wet ingredients:

1/4 + 2 tbsp cup non-dairy milk
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup lemon juice
1 tbsp lemon zest
1 egg replacer
1 tsp vanilla extract
1/2 tsp lemon extract

Add the dry ingredients into the wet and and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

3 tbsp dairy-free margarine
3 tbsp vegan cream cheese
1.5 cups powdered sugar
2 1/4 tsp lemon juice
3/8 tsp vanilla extract
3/8 tsp lemon extract

Allow the cupcakes to cool completely, then frost.

*Note: Two lemons will provide enough juice and zest for the cupcakes and frosting.