Lavender Cupcakes Recipes

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LAVENDER HONEY CUPCAKES



Lavender Honey Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 36 cupcakes

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey)
1 cup buttermilk
1 cup vegetable oil
3 large eggs
2 tablespoons whole fresh edible French lavender flowers
1/4 teaspoon organic lavender oil
8 ounces mascarpone
1/4 cup organic honey
1/2 teaspoon vanilla extract
1 teaspoon tangerine juice
1/2 tablespoon tangerine zest
1 tablespoon sanding sugar
1/2 teaspoon tangerine zest

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.

LAVENDER AND VANILLA CUPCAKE RECIPE



Lavender and Vanilla Cupcake Recipe image

This recipe takes the taste of your homemade cupcakes to new heights with the addition of a little culinary lavender and a few drops of vanilla.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 35m

Yield Makes 12 cakes

Number Of Ingredients 14

6 oz. unsalted butter (cut into small pieces)
6 oz. self-rising flour
6 oz. caster sugar
1/4 teaspoon baking powder
3 large eggs
1/2 teaspoon of vanilla extract
2 teaspoons culinary lavender
For the icing:
6 oz. butter
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
12 oz. icing sugar
Lavender colored gel food coloring
Culinary lavender for decoration

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

LEMON-LAVENDER CUPCAKES



Lemon-Lavender Cupcakes image

Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!

Provided by Candice

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons culinary-grade lavender buds, roughly chopped
1 teaspoon baking powder
¼ teaspoon salt
¾ cup white sugar
3 tablespoons unsalted butter, room temperature, cubed
1 large egg, slightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon culinary-grade lavender buds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
  • Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
  • Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
  • Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
  • Spoon batter into the cupcake liners, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
  • Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 32 g, Cholesterol 23.5 mg, Fat 3.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2 g, Sodium 106.6 mg, Sugar 23.4 g

LAVENDER CUPCAKES



Lavender Cupcakes image

The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead.

Provided by Shannon Cooks

Categories     Dessert

Time 48m

Yield 12 cupcakes

Number Of Ingredients 10

1/2 cup granulated sugar
1/4 teaspoon dried lavender flowers
1/2 cup butter, at room temperature
2 eggs
1 cup self-rising flour
2 tablespoons milk
1 1/2 cups confectioners' sugar, sifted
1 egg white
lilac food coloring
12 sprigs of fresh lavender (optional)

Steps:

  • CUPCAKES:.
  • Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
  • Put the sugar and lavender flowers in a food processor. Process briefly to combine.
  • Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
  • Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
  • DECORATING:.
  • To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
  • Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

Nutrition Facts : Calories 210.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 217.8, Carbohydrate 31.2, Fiber 0.3, Sugar 23.1, Protein 2.5

LEMON LAVENDER CUPCAKES



Lemon Lavender Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 18 cupcakes

Number Of Ingredients 18

1/3 heaping cup dried lavender
3/4 cup coconut palm sugar
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup honey
2 large eggs, room temperature
1/2 teaspoon lemon oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup lemon juice
1 cup whole milk
1/4 cup grated lemon zest (5 or 6 lemons)
8 ounces white chocolate, chopped
16 ounces whipped cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 teaspoon lemon oil
1/4 teaspoon fine sea salt
18 edible flowers, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
  • For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
  • In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
  • Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
  • For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
  • In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
  • Pipe the frosting onto the cupcakes and garnish with the edible flowers.

PRETTY LITTLE LAVENDER FAIRY CAKES - CUPCAKES



Pretty Little Lavender Fairy Cakes - Cupcakes image

This is a recipe that I have adapted to my own tastes, based on Nigella Lawson's recipe in her Forever Summer cookbook; she developed this for the Lavender Trust, a British charity for young women with breast cancer. These delightful little cakes are easy to make and are ideal for gifts, high tea, picnics and parties. I used my own Lavender and Vanilla sugar recipe: Recipe #219416

Provided by French Tart

Categories     Dessert

Time 25m

Yield 12 Fairy - Cup Cakes, 12 serving(s)

Number Of Ingredients 9

125 g self-raising flour
125 g very soft unsalted butter
125 g lavender and vanilla sugar
2 eggs
3 tablespoons milk
125 g icing sugar
1 tablespoon warm water
violet food coloring
lavender flowers

Steps:

  • Preheat the oven to 200ºC/gas mark 6 and line a 12-bun tin with paper cases.
  • Put all the ingredients for the fairy cakes, except for the milk, into the bowl and mix well with a hand held mixer for about 2-3 minutes.
  • Mix once more, adding enough milk to make a batter with a smooth texture.
  • Pour the fairy cake batter into the waiting cake cases.
  • Bake for about 10 to 15 minutes, by which time the sponge should be cooked through and springy to the touch.
  • Remove from the oven, leave for 5 minutes or so, then arrange the fairy cakes in their paper cases on a wire rack to cool.
  • Whilst they are cooling, make the icing.
  • I like this to be pale violet in colour and to run off the cakes slightly - not too thick. So add the water to the icing sugar and gradually add the food colouring until the desired colour has been reached. The icing should be fairly loose, but not too runny.
  • Top each fairy cake with the icing - it does NOT matter if it drizzles down the sides of the cake cases!
  • Top each fairy cake with a little sprig of lavender before the icing's set dry.

Nutrition Facts : Calories 166.8, Fat 9.5, SaturatedFat 5.7, Cholesterol 58.2, Sodium 147.1, Carbohydrate 18.4, Fiber 0.3, Sugar 10.3, Protein 2.3

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LAVENDER CUPCAKES RECIPE - PILLSBURY BAKING
Step 1. Prepare cupcakes according to box instructions. Let cool completely. Step 2. Take one tub of frosting, reserving 1/2 of the tub of frosting and set aside. Step 3. Fill a piping bag fitted with a large round piping tip and fill with the remaining white frosting. Step 4.
From pillsburybaking.com


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    #60-minutes-or-less     #time-to-make     #course     #preparation     #cupcakes     #desserts     #cakes

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