Chocolate lavender frosting

In a large bowl, beat together butter, powdered sugar, vanilla, and Lavender Torani syrup until the frosting is the desired consistency. Add more syrup if the frosting appears to thick, and add more sugar if the frosting appears too thin. Mix in food coloring if desired. On cooled cupcakes, put the frosting on For the Lavender Buttercream Frosting: Cream Butter until light and fluffy. Beat the lavender extract in until well beaten. Add the powdered sugar a little at a time, until well blended How to Make Chocolate lavender cake with chocolate Lavender frosting. For Lavender infused water, bring 4 cups of water to a boil and stir in 2 Tablespoons of dried lavender. Let it sit for about 2 hours, using a small mesh strainer drain lavender water into a bowl, discard the wet lavender. For lavender cream, Heat 1 cup of heavy cream and add. This Lavender Frosting Mix is super quick, and easy to make. Simply add 3 Tbl water with a mixer and you get a light and fluffy frosting with a delicate lavender floral flavor. Delicious and convenient to make to frost a 9 x 9 cake, a dozen cupcakes or a couple dozen cookies. Perfect for the pantr

Chocolate Cupcakes with Lavender Buttercream Frosting

The infusion for this lavender frosting recipe is easy to make. Just add 1 Tbsp. of fresh Lavender florets into 2 tablespoons of milk or heavy cream. I recommend that you let it sit for at least 6-8 hours, preferably overnight for a more intense flavor and aroma. Strain the flowers out of the milk using either cheesecloth or a metal strainer. For the Lavender Frosting: 6 cups powdered sugar 1 cup (2 sticks) unsalted butter, at room temperature 1/4 cup lavender-infused milk (see above Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer. Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream

Earl Grey Cake With Chocolate Lavender Frosting - What I Eat 596 A sweet vanilla cupcake base with a terrific crunchy top, covered in velvety chocolate lavender cashew frosting. To make the frosting, note that the cashews require 2 hours of soaking time, so be sure to start the process the day before you plan to make the recipe Sift the flour, sugar, cocoa, salt, baking soda, baking powder, and lavender powder into the bowl of a stand mixer (or a large mixing bowl if you're doing it by hand, which I do.) Mix on low or whisk until combined and a nice uniform brown color. In a small bowl or 2 cup measure, whisk together the eggs and buttermilk In a small saucepan, heat 2 tablespoons of vegan butter. Add 2 teaspoons of lavender buds and heat for a couple of minutes. Let cool down completely, remove the buds and place in the refrigerator to harden. Combine 1 tablespoon vegan milk with pink pitaya and butterfly pea powder. In a high speed blender, blend vegan butter, sugar, milk and the. Put milk in a microwave safe cup or bowl and nuke for a few seconds until hot. Set the lavender and coffee filter into the heated milk and let it steep for 5-10 minutes. Dunk it like a tea bag, and make sure it gets its aroma and essence in there. Squeeze the excess milk out of the filter and then you'll discard the filter and lavender

Dark Chocolate Lavender Cake with Lavender Buttercream

1 teaspoon dried culinary lavender. A few drops of lavender food colour (or equal parts blue and red) Method: Add 1 teaspoon of dried culinary lavender to 1/4 cup whole milk, cover, and refrigerate overnight (or at least several hours). Strain into clean bowl Jan 31, 2016 - Explore Pure Enchantment's board Chocolate Lavender on Pinterest. See more ideas about chocolate, food, lavender recipes

Chocolate Lavender Cake With Chocolate Lavender Frosting

  1. This Lavender Frosting Mix is super quick, and easy to make. Simply add 3 Tbl water with a mixer and you get a light and fluffy frosting with a delicate lavender floral flavor. Delicious and convenient to make to frost a 9 x 9 cake, a dozen cupcakes or a couple dozen cookies. White Label Information. Front side of label. Lavender Chocolate.
  2. Pair this cake with either the lavender frosting or chocolate lavender frosting that we have in our shop and you have yourself a delicious and fun cupcakes or cake. Pair it with our lavender chocolate frosting! Makes a fun gift item too! Directions. Lavender Chocolate Cake Mix. 3/4 cup water. 2 Tbsp oil. 1 egg. Preheat oven to 350℉
  3. utes until well incorporated. Add vanilla and cream, and blend on low until combined. Increase speed to medium and continue whipping until frosting is creamy and smooth, approximately 2-3
  4. Chocolate lavender Frosting (recipe below) 1 cup pecans; Preheat the oven to 350 °F. Grease two 8-inch cake pans and line the bottoms with parchment paper. Sift the flour, cocoa, lavender, and baking soda into a medium bowl. In a small bowl, mix the water and the buttermilk or sour milk. Combine the butter and sugar in a large bowl

Chocolate Lavender Frosting Mix Ets

  1. Making This Lavender Frosting in Advance and Storage Tips: Make your lavender frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.; Be sure to give it a good stir once it thaws to room temp to get the consistency nice and smooth again
  2. A few years ago I tried to make a lavender cupcake and it flopped. My mistake was in using an extract and not the real thing. This time around I used a slightly modified version of a chocolate cake recipe that I'm fond of and I decided to use lavender in the icing only. I stepped the lavender buds in hot soy creamer and then chilled the mixture.
  3. utes with the mixer on medium speed. Add the lavender and food coloring and continue mixing for another
  4. Check out our lavender frosting selection for the very best in unique or custom, handmade pieces from our soups & packaged mixes shops
  5. 3. Place frosting in a ziplock bag and snip a small part of one of the lower corners (can use a frosting bag as well). Squeeze bag over cupcakes to easily frost. 4. As a garnish, sprinkle lavender buds on top of newly frosted cupcakes. This will also add a burst of lavender flavor to each bite. 5. Freeze any remaining frosting for future use. 6
  6. Preheat the oven to 350 degrees Fahrenheit. First, begin steeping the lavender for the ganache. Bring the cream to a simmer over low heat. Remove from heat and use a tea strainer to steep the dried lavender in the hot cream for at least 1 hour. While the cream is steeping, you can prepare the cake. Melt the chocolate and butter in the top of a.

Chocolate Lavender Cake with Lavender Buttercream Frosting

Lavender in your highly addicting cookie. Health Benefits of Lavender: Lavender is a natural remedy for anxiety and stress, although when mixed with poisonous sugar, the calming effect may be a wash, who knows. I added dried lavender buds to the World's Best Chocolate Chip Cookie and served it to about 15 different people Lavender White Chocolate Ganache . 1/2 Cup heavy cream. 1 heaping tsp. dried (culinary) lavender. 10 oz. good quality white chocolate (NOT white chocolate chips), chopped fine. Heat the heavy cream to just a boil and place in a small bowl with the lavender and let it steep for several hours (5-8 hours is ideal) stored in the refrigerator Make the lavender syrup. Add the water, sugar, and lavender to a medium saucepan. Bring to a boil and stir for 30 seconds or until dissolved. Remove from heat and let cool completely. Once it has completely cooled, pour syrup through a fine mesh strainer into a bowl and discard the lavender. Preheat oven to 350℉ Once the cream is again boiling, pour it through a mesh strainer into the bowl of chocolate, straining out the lavender pieces. Let the hot cream sit and soften the chocolate for 1 minute, then whisk everything together until the chocolate is melted and the mixture is shiny and smooth. Add the room temperature butter and whisk it into ganache Preheat oven to 225F/107C. Line a large baking sheet with parchment paper or a silicone mat. Clean mixer bowl and whisk attachment with degreasing dish soap and/or vinegar, to clean the bowl of any oil residue. Place the egg whites into clean mixing bowl and whisk on high speed for a few minutes, until soft peaks form

30th birthday chocolate cake with lavender ruffle frosting

1. Proof the yeast. In a large bowl combine warm (105-115 F) almond milk and active dry yeast. Let is sit for 10 minutes. 2. Combine milk-yeast and remaining liquid ingredients. Whisk in apple sauce, olive oil and Maple syrup to a bowl with milk and yeast. 3 Method: 1. Preheat the oven to 175 degrees celcius and line a muffin tin with cupcake liners. 2. Start by creaming the butter with a paddle attachment at medium speed until smooth. Add in the caster sugar and beat until fluffy, about 3-4 minutes. Add in the honey to beat until combined

I mean, chocolate and lavender?! I must admit, this is likely my first time ever tasting the two so delicately woven together. Top that with the heavenly lavender and earl grey buttercream and you have a cake that very well just might change your life. Quick tip here, I would recommend freezing your cake layers before adding the frosting Flourless Chocolate-Lavender Cupcakes. Whether you're on a gluten-free diet or just looking to expand your baking repertoire, flourless cakes are a category of dessert absolutely worth exploring. Article by POPSUGAR. 811 Everyone's favourite chocolate treat made healthier & better for you than traditional choc cupcakes recipes or store bought ones! Dairy and Egg Free with a l.. Explore Sugar Bliss Sweets' photos on Flickr. Sugar Bliss Sweets has uploaded 165 photos to Flickr Preheat the oven to 350 degrees Fahrenheit. First, begin steeping the lavender for the ganache. In the top of a double boiler, melt the butter and chocolate until smooth, stirring constantly. Remove fBring the cream to a simmer over low heat. Remove from heat and use a tea strainer to steep the dried lavender in the hot cream for at least 1 hour

Directions. Instructions Checklist. Step 1. Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well. Advertisement Simply dollop chocolate and vanilla frosting over your cake and smooth to create a marbled look or fill two piping bags with vanilla and chocolate frosting and then place in 1 larger piping bag. Pipe on frosting to create a swirled effect. Marble Buttercream Frosting. Dessert Marble Buttercream Frosting

I found the cake to be quite sweet when paired with the lavender frosting, so you may prefer using even darker chocolate than the recipe suggests. The batter was thick, especially after adding the melted chocolate, so I suggest using the steaming method (instructed in the peppermint bark recipe) to melt the chocolate to help it congeal 1/4 tsp lavender extract. Place chocolate and sugar in a heat proof bowl and set aside. Heat cream to a simmer in a small saucepan over medium heat. Pour simmering cream over chocolate-sugar mixture. Let sit for 60 seconds then whisk until all chocolate is melted and the ganache is shiny and smooth. Add lavender extract and stir until incorporated Infuse the hot water for 15 minutes. After 15 minutes, pour the water through a wire strainer into a medium saucepan, to remove the tea bags and lavender. Squeeze the bags over the pan to extract all of the flavor. Add the granulated sugar to the water and stir. Place the pan over medium-high heat and stir until the sugar dissolves

Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately Set aside and preheat the oven to 350F. Add the all-purpose flour, baking soda, baking powder, and salt to a small bowl and sift together. Set aside. Next, add the oat milk, olive oil, organic sugar, lemon juice, lavender paste, and lemon zest to a large mixing bowl and gently whisk together 1 tsp (4g) chocolate extract, optional Lavender Blackberry Jam. 2 cups blackberries (frozen or fresh) 1 cup sugar 3 tbsp fresh lemon juice 1 tbsp dried lavender Flour Frosting. 1/4 cup all purpose flour 1 cup plant milk 1 tsp vanilla extract 1 cup sugar 1 cup vegan butter, softened to a cool room temperatur

Pastry Affair Chocolate Lavender Cupcake

Mix flour, baking soda, baking powder, salt and lavender to combined. Set aside. In a mixer, beat sugar and butter until smooth. Add eggs and vanilla until creamy. Slowly mix the flour mixture into the wet mixture and mix just until dough forms. Mix in chocolate chips by hand. Cover the bowl and refrigerate for 24 hrs Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth And this is a larger tip number 829. This raspberry whipped cream frosting is simply incredible. I love how well it holds its shape. It's Super Bowl, which makes it perfect for frosting, cakes and cupcakes. and now for the true test, the taste test. I'm going to dig in and get a little bit of that whip cream frosting for myself Allow donuts to cool before frosting. To make the lavender white chocolate, create a double boiler using a small bowl and small saucepan. Heat the white chocolate and lavender buds until melted. Dip each donut into the chocolate, then sprinkle with more dried lavender. Once chocolate hardens, serve

While the cupcakes cool, prepare the frosting. Beat the butter, powdered sweetener, and salt for 5-8 minutes, or until smooth, light, and fluffy. Add the lavender oil, cream, and color. Beat until combined and then transfer to a piping bag. Pipe onto fully cooled cupcakes and serve I really wanted to share a different recipe today, not something sweet. But yesterday I went into the most amazing tea-house and ate the perfect lavender cake, so this only seemed appropriate. FOR THE EARL GREY CAKE 1 cup (240 mL) whole milk 1 vanilla bean 4 bags Earl Grey tea 3 cups (360 grams) all-purpose flour 2½ teaspoons baking powder 1 teaspoon finely ground Earl Grey tea leaves ½. Preheat oven to 350 degrees Fahrenheit. Grease the two 6 round cake pans with butter (on the sides and bottom), dust the bottoms with flour and line them with parchment paper. Sieve the flour, baking powder and salt together in a medium mixing bowl. In a large mixing bowl, whisk together the egg and sugar in medium speed

Video: Easy Chocolate Cupcake Recipe With Lavender - Grit Rural

Please specify what colors you would like for us to use on your custom cake. If you have specific photos of color shades, please email those to orders@lbcotulsa.com with your name, order number, and date of order. If you have specific decoration needs ( ie: no florals, extra macarons, chocolate drip) please specify below as well ** Two prep methods for lavender infusion. Hot and Cold. Hot method: pour 1/4 boiling water over 1 T. lavender and steep for 15 minutes. Cold method: Soak 1 T. lavender in 1/4 c. room temperature water for 3-4 hours. (Food grade or tea grade lavender) 1. Whip up shortening on high until fluffy. 2 50g dark chocolate chips A little milk. Frosting. 25ml milk 1 dessert spoon culinary lavender 30g butter Icing Sugar (Confectioner's sugar) Purple food colouring (or mix blue and red) Lavender flowers to garnish. Overnight, infuse the milk for the frosting with lavender, then strain, discarding the lavender; Pre-heat oven to 180C; Cream. Preparation. For cake: Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper. I enjoy this flavor pairing because Lavender always seems to be paired with safer flavors like vanilla or more complimentary flavors like honey. Though this cupcake looks very decadent and rich, it wasn't: the subtleness of both flavors and the semi-sweet frosting serve the Chocolate Lavender Cupcake from Flying Monkey well

Recipe for Vegan Lavender Frosting: Whip shortening in a standing mixer for 6-10 minutes, stopping every few minutes to scrape down the sides of the bowl. When the frosting looks moist, add the vanilla and lavender extracts. Continue whipping for another 2-3 minutes This works best with chocolate frosting. Add 1/2 cups of Nutella to the chocolate frosting and mix well. 4- Peanut Butter. You can also add smooth peanut butter to chocolate frosting. The combination of chocolate and peanut butter is very scrumptious. make lavender food coloring by mixing 5 drops of blue and 5 drops of red Chocalate Lavender Honey Tart (Bon Appetit Magazine, April 2008) Nonstick vegetable oil spray 9 whole chocolate graham crackers (about 5 oz.) 4 tablespoons (1/2 stick) unsalted butter, room temp, divided 1 tablespoon honey 1 cup whippin

Lavender Frosting - therosetable

1. In small food processor puree FRESH strawberries (not frozen) until a smooth consistency. Reserve 3/4 cup for your buttercream. Add 2 tablespoons sugar and mix together, set aside. 2. Over a pot of simmering water, create a double boiler with kitchen-aid mixer bowl 2. Next, slowly and very carefully add your sifted powdered sugar and salt while the mixer is on the lowest speed. Once all the sugar has been incorporated, stop and scrape sides and bottom of bowl. If mixture is crumbly, that's ok- it will incorporate. Turn up speed to medium and mix for 1 minute, then turn speed up to high and beat for 3 minutes or until smooth and fluffy Instructions. For the Cake: Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan (s) with nonstick baking spray. Sift together flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Beat with paddle attachment, on low speed, just until combined 2 tbsp. dried lavender; Instructions. Process granulated sugar and dried lavender in a blender or food processor until the lavender is blended into the sugar completely. It should be light purple in color. Place in a pretty jar, and label Step 3. Whisk 3 cups flour, 4 teaspoons baking powder, 1 tablespoon dried lavender and 3/4 teaspoon salt to combine. Set aside. In large bowl, mix 1-1/2 sticks softened butter. Add 1-1/2 cups sugar. Mix until light and fluffy. Beat in 2 whole eggs and 4 egg yolks, 2 teaspoons vanilla extract and melted chocolate

Preheat the oven to 350 degrees. In a processor/blender, combine milk and lavender and pulse until blended. Set aside. In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside. With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Stir the sour cream and cooled lavender milk together until combined. Set aside. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer Slowly add the lavender flowers and lavender oil to create a smooth batter. Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes

Earl Grey Cake with Chocolate Lavender Frosting Recipe

Tutti Baking Company. A home bakery creating hand-crafted cupcakes from scratch. Welcome! I'm Victoria, owner and lead baker of Tutti Baking Company. I've enjoyed baking since I was a little girl and became a serious baker in high school. A few years later, I discovered my passion for making cupcakes while in college Instructions. FOR THE CUPCAKES: Preheat oven to 350 degrees. In a food processor combine milk and lavender and pulse about 1 - 1 1/2 minutes until lavender is well chopped, scrapping down inside of processor once during processing. Pour into liquid measuring cup (be sure to scrape out all of milk and lavender from sides and lid), set aside and.

Add butter in the Ventray Stand Mixer bowl, beat with flat beater at speed 3 for 1 minute or until creamy. Scrap bowl, increase to speed 2 and beat until butter completely fluffy. Lower to speed 1, gradually add powdered sugar, mix until well blended. At speed 2, slowly add in melted chocolate, mix for about 1-2 minutes using speed 4 All of my cakes are baked from scratch. They are super moist, have a deliciously tender crumb and pair very well with my buttercream frosting. Cake Flavors:-vanilla -chocolate -confetti -almond -lemon -strawberry -lavender -champagne (+$10) Buttercream Flavors:-vanilla -chocolate -almond -confetti -lemon -strawberry -lavender -peanut butte For the lavender frosting, I used Miyokos coconut butter, powdered sugar and dried lavender buds that have been pulsed into a fine powder with a little bit of granulated sugar in a blender or food processor. The lavender color is derived from blueberry juice! Make sure to use organic sugar to keep this recipe vegan 6. Matcha flavor combinations. Matcha cake with coconut cream and matcha buttercream (add ¼ to ½ cup matcha powder to my vanilla buttercream) or Match pound cake with blueberry filling and Italian Meringue Buttercream (replace ¼ cup flour with matcha powder to my classic pound cake) Matcha chiffon cake with cream cheese frosting

Easy Funfetti Frosting Recipe • Salt & Lavender

Lavender Frosting Adds A Wonderful Bouquet of Flavo

Chocolate Russian Buttercream. After learning about Russian buttercream earlier this year, I fell in love with this incredibly simple and delicious frosting! I knew I wanted to work . Read More. about Chocolate Russian Buttercream Lavender butter . Lavender cake filled with a lemon filling, and covered in a light purple honey buttercream topped with dried lavender and lemon macarons. Mint Chocolate chip. Chocolate cake filled and covered with mint chocolate chip frosting, topped with ganache and surrounded by undipped cake balls. Mardi Gra

Blueberry Lemon Cake | Recipe (With images) | Blueberry

Chocolate Lavender Dream Cake - therosetable

Clockwise, Little Cutie (chocolate cake with chocolate Bavarian cream filling and chocolate & strawberry frosting), Sexy Sadie (Red velvet cake with cream cheese frosting), Snowball (vanilla cake with coconut frosting, topped with shredded coconut) and lavender lemon (lemon cake filled with lemon curd and lavender frosting) 1. Prepare chocolate ganache. Scoop out the solid part of coconut milk and add it to a small pot. Add vegan chocolate chips and bring everything to a gentle simmer. Whisk until chocolate melts. Remove from the heat, transfer the frosting to a heatproof bowl and let it cool on a counter

Vegan Chocolate Lavender Cupcakes (Gluten-free Option

How to make lavender frosting: add the coconut sugar and dried lavender buds into a food processor. Pulse until powdery. Cream softened salted butter in a stand mixer with the whisk attachment until smooth and fluffy (about 2 minutes at medium-high speed) Add vanilla extract and the coconut sugar and lavender and mix until combined Vanilla Chocolate Carrot Lemon Poppy Lavender. Frosting: Vanilla Buttercream Chocolate Buttercream Nutella Buttercream Lemon Buttercream Strawberry Buttercream Cream Cheese Frosting. Quantity: Add To Cart.

Earl Grey Cake With Chocolate Lavender Frosting - What I Ea

Lemon Lavender Muffins. posted in Breakfast, Recipes. Classic Yellow Cake with Chocolate Frosting. posted in Desserts, Recipes. Veggie Farro Bowls. posted in Mains, Recipes. Red Pesto Pasta. posted in Mains, Recipes. Cookies and Cream Brownies. posted in Desserts, Recipe Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray. In a large bowl, beat together eggs, lemon zest, vanilla extract, and lavender extract until fluffy and light. Add in granulated sugar and whip until fluffy and well combined. Mix in vegetable oil and sour cream until smooth The Best Vanilla Cupcakes With Chocolate Filling Recipes on Yummly | Vanilla Cupcakes, Basic Vanilla Cupcakes With Vanilla Buttercream, Vanilla Cupcakes With Mascarpone Buttercream Frosting Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting bakerstable.net. sugar, vanilla extract, cream of tartar, whole milk, blackberries. Here, I use a chocolate cream cheese frosting. It uses 1 cup of butter and 8 oz. of cream cheese whipped well together with powdered sugar and cocoa powder with a little cream, salt, and vanilla extract for a chocolate frosting that isn't too rich and is perfectly tangy and delicious. This will absolutely be my new go-to chocolate frosting.

purple dessert | TumblrBluepandacakes: Rainbow Cake with Ombre Buttercream Frosting

Vegan Vanilla Cupcakes with Chocolate Lavender Frosting

We are open! Go around the detour sign at Breton and 32nd Tuesday... July 6 - Sunday July 11 Lavender Honey - Lavender vanilla cake filled with local wildflower honey, lavender buttercream Lemon Meringue Pie - Lemon zest cake filled with homemade lemon curd, topped with toasted meringue Boston Cream Pie - Vanilla cake filled with vanilla pastry cream, topped with vanilla buttercream and. 3 of 45. Mocha Cupcakes. Use instant espresso powder to make the coffee-infused frosting on top of these rich chocolate cupcakes. Get the recipe. SHOP MIXING BOWLS. Bake at 350/The Pioneer Woman. 4 of 45. Marble Cupcakes. You can come up with any marble pattern for these tasty cupcakes Double Boiler Frosting - Seven Minute Frosting CDKitchen. almond extract, orange extract, salt, white corn syrup, vanilla extract and 5 more. Moist Paleo Pumpkin Muffins with Pumpkin frosting filling (+ Frosting fail!) WhittyPaleo. salt, raw honey, nutmeg, almond butter, eggs, vanilla extract and 13 more

2 years of Local Milk Rich Chocolate Lavender Cake

Sift 1 cup (200 g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside Stick the pans in the refrigerator for 20 minutes to chill. Preheat the oven to 375. Bake the chilled dough, rotating the pans halfway through, for 30-33 minutes or until golden brown. Make the frosting. Mix all frosting ingredients with a hand mixer until smooth. Let the scones cool for 15 minutes before topping with the frosting

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