LAVENDER VANILLA CUPCAKES WITH HONEY BUTTERCREAM
These lavender cupcakes are light and airy vanilla cupcakes made with real vanilla bean and lavender underneath a layer of almond and honey buttercream.
Provided by Molly
Categories Dessert
Time 35m
Number Of Ingredients 18
Steps:
- For the cupcakes, preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a food processor or blender, combine milk and lavenderr and pulse until well chopped. Set aside.
- In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave for approximately 1 minute. Whisk in granulated sugar. Whisk in egg whites, yogurt, reserved milk with lavendar, and vanilla extract until combined.
- Split vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter and whisk until combined.
- Slowly add dry ingredients into the wet ingredients and whisk gently until no lumps remain.
- Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Nutrition Facts : ServingSize 1 cupcake, Calories 399 kcal, Carbohydrate 77 g, Protein 3.6 g, Fat 9.1 g, Cholesterol 24.2 mg, Sodium 144.5 mg, Fiber 0.5 g, Sugar 63 g
LAVENDER AND VANILLA CUPCAKE RECIPE
Steps:
- Line each cup of a 12-hole muffin tin with a cupcake insert.
- Put all the cake ingredients except the lavender in either a stand mixer or baking bowl, and beat together to create a lovely smooth cake batter. Add the lavender and stir again.
- As carefully as you can, divide the mixture evenly between the cupcake inserts. Using the back of a teaspoon, ever so gently, smooth the surface of the mixture. This is to assist in having evenly sized cakes.
- Pop into the middle shelf of the oven and bake for 20 minutes until risen and golden brown. Remove from the oven and leave to cool for 5 minutes, then take each cake from the tin and leave to cool completely on a wire cooling rack.
- Put the butter, the vanilla , and milk in a large bowl. Sift in half the sugar and a few drops of lavender food coloring-only add a little. You can always add more if needed. Beat fiercely with a wooden spoon to create a light, airy cream.
- Continue beating as you add the remaining sugar and a few tablespoons of milk if the mixture becomes too dry.
- Once the cupcakes are cold, it is time to be as artistic as you desire. Using a piping bag, pipe the buttercream onto the cakes in swirls, twists, ribbons, or however you wish. Finish with a sprinkling of culinary lavender. The cakes will only keep for a day when stored in an airtight tin, so best eat them as soon as you can.
Nutrition Facts : Calories 5137 kcal, Carbohydrate 641 g, Cholesterol 921 mg, Fiber 5 g, Protein 28 g, SaturatedFat 176 g, Sodium 3370 mg, Sugar 506 g, Fat 283 g, ServingSize Makes 12 cakes, UnsaturatedFat 0 g
LAVENDER HONEY CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
- Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
- For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
- Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
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