1/4 cup vegan margarine, softened
3/4 cup unbleached sugar
one 4-ounce jar of sweet potato baby food
1 tablespoon cornstarch
1/2 cup soy milk (or other non-dairy milk)
1 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon teaspoon salt
2 teaspoons dried organic lavender flowers, finely chopped*
1 teaspoon lemon extract
optional garnish: organic lavender flowers
Preheat oven to 350.
Line a cupcake pan with 12 liners.
Cream together the vegan margarine and sugar.
Add sweet potato, cornstarch, and soy milk; stir to combine.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet mixture.
Stir in the lavender and extract.
Fill cupcake pan and bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
* Note: be sure to use only ORGANIC flowers!
Perfect with Vegan Vanilla Frosting!
If desired, use a few drops of red and blue food coloring to create a purple tint.