If you love all things chocolatey and can’t get enough of lavender then this is the springtime recipe for you!
Preheat the oven to 180C and line a muffin tray with 12 cupcake cases.
In a mixing bowl, combine the flour, bicarbonate of soda, salt, cacao powder and coconut sugar. Pour the hot water, sunflower oil and cider vinegar into the dry ingredients and mix until smooth.
Divide the mixture equally between the 12 muffin cases and bake for 15 minutes or until baked through. Leave to cool before icing.
Measure the hot water in a jug, spoon in the lavender flowers and mix. Leave to infuse for 2-3 minutes. Sift out the lavender flowers using a sieve.
Pop the icing sugar into a bowl and gradually add the warm lavender water until the icing becomes thick enough to coat the back of a spoon. Stir in the food colouring to reach the desired colour then ice the cakes and decorate with lavender flowers.