More cupcakes!

Now, on to the other coconut cupcakes! For this one (still vegan, mind you, I want to enjoy my treats), I wanted something earthy and somewhat punchy, to be mellowed out by the sweet coconut. For this, I went to a flower, specifically lavender, a spice I've recently fell in love with. I also wanted to include lime, a classic combination with coconut, but I didn't have any, so I settled for lemon, which worked out great!
You'll notice that the cupcake itself is the exact same recipe, but the different spices and the fluffy frosting make it a whole different animal! i like the look that piping frosting in a peak on the cupcakes gives; but maybe that's just because I like a ton of frosting on my cupcakes!
These are the culmination of summer; combining a desire for fresh tropical flavors with the availability of pungent herbs.

Coasting Coconut Cupcakes

Cupcake Batter:

2 cups cake flour

1 1/3 cups sugar

1 tbsp. baking powder

pinch of salt

the zest of 1 lemon

2 tsp. dried lavender buds

6 oz. Earth Balance Buttery Sticks (or other non-hydrogenated vegan margarine)

1 1/4 cups coconut milk (I used like)

2 tbsp. flaxseed meal

1 tsp. vanilla

1 cup unsweetened shredded coconut

1. Preheat oven to 350 degrees F.
2. Line a standard, 12-cup muffin tin with paper liners.
3. Combine the flour, sugar, baking powder, salt, lemon zest and lavender in the bowl of an electric mixer fitted with a paddle attachment.
4. Add the margarine and 2/3 cup of the coconut milk on low speed. Mix until incorporated, then increase to medium-high speed and beat 2 minutes, or until fluffy.
5. Meanwhile, combine the remaining coconut milk, the flaxseed meal and the vanilla. Add to the fluffy mixture and beat on low speed until incorporated.
6. Fold in the coconut.
7. Distribute the batter evenly among the prepared muffin cups.
8. Bake in the preheated oven for 18-25 minutes, or until golden and just barely bouncy to the touch. Cool completely before filling or frosting.

Coconut Lavender Seven Minute Icing

1 cup coconut milk

3 tbsp flour

2 tsp. lavender buds

1 cup (8 oz.) Earth Balance Buttery Sticks Margarine (or other vegan margarine

1 cup granulated sugar

pinch of salt

1. Combine the flour and about 1/4 cup of the milk in a small saucepan and whisk until smooth. Whisk in the remaining milk and the lavender buds (if you don’t want to see the lavender buds in the final frosting, you can bring the milk to a boil first, with the lavender buds, then allow it to steep for about 5 minutes, then strain and cool the milk before continuing you can also infuse some coconut in too for maximum flavor).
2. Whisking constantly, bring the mixture to a boil. Remove from heat and let cool
3. Whip the margarine, sugar and salt on medium speed of an electric mixer until light and fluffy.
4. Add the cooled milk mixture and whip briefly.
5. Frost the cupcakes using a piping bag and a spiral motion starting from the center of the cupcake and working out.
6. Garnish with toasted coconut, if desired.