Jasmine & Lavender Eggless Cakes

A variation on an eggless chocolate cupcake recipe

My fiancée was looking for an eggless cake recipe for a picnic as one of the other women has an egg allergy and I adapted it to make this gorgeously addictive cake.

http://www.mysugarcoatedlife.co.uk/2009/06/eggless-chocolate-cupcakes-yum-yum.html

You'll need;

• 5 1/2 cups Plain Flour
• 3 cups Caster Sugar
• 1/2 cup Lavender infused Olive Oil
• 1/2 cup Olive Oil (or any oil you like)
• 3 cups cold Jasmine Tea
• 3 teaspoons Baking Soda/Bicarbonate of Soda
• 3/4 teaspoon Salt
• 2 tablespoons Vanilla Extract

What to do;

1. Preheat oven to 180°C and prepare muffin or cupcake cases and tin(s).
2. In a large bowl, sift together your dry ingredients and mix together.
3. Add wet ingredients and mix together. Mix for around five minutes or until 100% satisfied that the mixture is as smooth as possible.
4. Pour mixture into tins and bake for upto 22 minutes - test with a tooth pick 14-15 minutes in to cooking as no crumbs should stick to the tooth pick.
5. Leave to cool in wrappers for several minutes before moving to a cooling rack.
6. The cakes can be decorated straight away and kept for 3-5 days.

If you can't get hold of Lavender infused oil or make it yourself, you could use any oil you like (baring in mind the flavour you want) and add 1 teaspoon of Lavender Extract. The first time I tried this, I used some Betty Crocker Vanilla Buttercream Icing and added a few drops of  Lavender Infused Oil but, I was walking around the supermarket a couple of days later, I discovered Purple Glimmer Sugar. I sprinkled some on top of the cakes just before popping in the oven. As the sugar caramelised, the colour bled out onto the surface of the cakes and looked quite impressive. 
Let me know how this turns out for you.
Happy Cooking!