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
HONEY LAVENDER CUPCAKES
A small-batch recipe for fluffy and light honey lavender cupcakes. Naturally sweetened with creamed honey, these floral cupcakes topped with whipped honey lavender frosting make the perfect spring treat!
Provided by Katie Stymiest
Categories Cakes
Number Of Ingredients 18
Steps:
- In a small pot combine the milk and dried lavender and bring to a boil over high heat.
- Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.
- Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.
- Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
- In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
- Add in the egg white, vanilla extract, and yogurt and mix on high for another 2 minutes.
- Add in the flour, baking powder, and salt and begin to mix on low.
- With the mixer on low, slowly pour in the lavender milk and mix until just combined.
- Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, shortening, and honey together on high for 5 minutes until light and fluffy.
- Add in the icing sugar and salt and mix on low until combined.
- Add in the lavender milk and mix on low until combined.*
- Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
- Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.
- Store leftover cupcakes in an airtight container in the fridge for up to 7 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 407 calories, Sugar 50 grams, Sodium 334 Miligrams, Fat 18 grams, SaturatedFat 9 Grams, UnsaturatedFat 8 Grams, TransFat 1 Gram, Carbohydrate 60 Grams, Fiber 0 Grams, Protein 2 Grams, Cholesterol 31 Miligrams
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 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.
LAVENDER AND HONEY CUPCAKES
This is essentially a vanilla cupcake with lavender-honey frosting. If you can find lavender honey, it will add even more flavor..
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 18 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; place 18 baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Spoon batter into the cups; bake for 20 minutes or until tests done.
- Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
- To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
- Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
- Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.
Nutrition Facts : Calories 301.2, Fat 15.8, SaturatedFat 9.3, Cholesterol 82.6, Sodium 235.5, Carbohydrate 37.2, Fiber 0.4, Sugar 26.5, Protein 3.7
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