Baking

Vanilla Honey Berry Lavender Cupcakes

Before Wholesome Chow hit the markets, I was giving some products to review. All but one was reviewed, because, well… I wasn’t found of one of the ingredients and wasn’t sure how to prepare it. I am here to remedy that. Introducing a wonderful recipe for Vanilla Honey Berry Lavender Cupcakes!

Adding extras to the original recipe is not needed for this baking mix. It can be enjoyed purely on its own as well!

Wholesome Chow is an organic, gluten free, vegan,
non-gmo company who makes great baking mixes and a good cost. They can be found at Natural Groceries and many other stores around the country. Pick up one of their mixes today and wow your non-gf friends for the holidays!


Vanilla Honey Berry Lavender Cupcakes

1 12oz bag of Wholesome Chow’s Organic Gluten-free Lavender Cake Mix
1 1/4 cup milk of choice
1tsp apple cider vinegar or lemon juice
1/4 cup oil
1/2 cup blended frozen berries or 1 cup fresh berries, washed and smashed
1tsp vanilla

Preheat the oven to 350*. Line cupcake pan, set aside.

In a medium bowl, combine milk and vinegar. Let sit for 5 minutes, or until frothy. Add oil and whisk well.

Slowly whisk in the baking mix and blend until smooth, about 15 seconds. Add berries and vanilla. Whisk to incorporate.

Scoop batter into prepared tin, smooth with a spatula or a wet, clean finger. Bake 18-23 minutes. Use a toothpick to test the centers, it should come out with small crumbs on it and the centers of the cupcakes should look set (no jiggle).

Cool for 15 minutes before serving. Avoid the temptation to skip this step, as it allows the cupcakes to fully set. If you take it before hand, they may taste gummy and under cooked.

Top with your favorite toppings and enjoy!

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