Vanilla Bean Lavender with Salted Caramel
Recipe to follow.
1 cup raw sugar
5 tablespoons vegetable margarine,
1 vanilla bean- scrapped
Egg replacer for 1 egg
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla soygurt
2 tablespoons finely chopped fresh lavender leaves
Mix all ingredients together and pour filling half way into cuppie liners- bake 35-40 minutes at 350 degrees and cool.
The fragrance in your kitchen will be intoxicating!
Caramel-
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
Melt margarine over a medium in a saucepan.
Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.
Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.
**For Sweetened condensed milk-
Mix together dry soymilk powder equivalent to making 3 cups milk.
3/4 cp water
Heat until boiling point. (Microwave)
In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar
When the sugar begins to melt add hot milk and a dash salt
Boil gently and stir 5 min.
Remove a center plug from cuppies and fill with caramel- replace plug.
Frost with your favorite topping and garnish with lavender flowers and sea salt.
Makes12-15