Adapted from a non-vegan adaptation of another non-vegan recipe!
2 days ahead of time: Put some sugar in an airtight container, and a bunch of buds of culinary lavender. I also put whole lavender stems in there. Close it up, and occasionally shake it. To be honest, i only did this 18 hours ahead of time, but the longer you let it sit, the more infused your sugar will be. When you measure out the sugar for use, run it through a strainer to keep the petals out of it. reserve the buds for later.
1 cup self-rising flour
1/2 cup very soft butter flavored shortening
7 tbsp. lavender sugar, sifted
2 T plain soy yogurt
1-2 tbsp soy milk
Preheat the oven to 400.
Mix together the shortening and sugar until smooth, then add the yogurt until completely blended. Add the flour and mix gently. Add the milk as needed to reach the right consistency, and a little more yogurt if you think it needs it. Add about 1 t of lavender buds, from your reserve. Add a couple drops of food coloring, 2 parts red to one part blue, to make batter a pale lavender.
Line a muffin pan with 10-12 paper liners and distribute the batter equally. Bake for 15-20 minutes, until done.
for the frosting, beat 1/2 cup of butter flavored shortening with 1 3/4 cup confectioners sugar. Beat for a few more minutes, then add 1 1/2 t vanilla extract, and 2 T soy yogurt. Add some food coloring, 2 parts red to 1 part blue, to make a pale lavender frosting. Frost when cool.
Grate a dagoba lavender chocolate bar on top and garnish with lavender springs.
When the muffins are cool, decorate with pale lavender colored frosting and sprinkle with lavender petals.