Lily Vanillis Honey Lavender Almond Cupcakes Recipes

HONEY LAVENDER CUPCAKES

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.

LAVENDER CUPCAKES

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.

HONEY ALMOND CUPCAKES

Steps:

• Cake:.
• 1. Preheat oven to 375F degrees.
• 2. Mix oil, honey, almond extract and egg yolk together.
• 3. Add salt, baking powder, flour and milk together.
• 4. Beat egg white until stiff and fold into batter until creamy.
• 5. Pour batter into paper lined cupcake pan.
• 6. Bake for 20 min or until toothpick comes out clean.
• 7. Let cool.
• Topping:.
• 1. Whip cream (I prefer heavy whipping cream).
• 2. Mash your favorite berries.
• 3. Blend berries into whipped cream.
• 4. Add on top of cupcakes.

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

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.