I've had lavendar honey cupcakes on my to do list ever since we went to the lavendar farm
I've had it stuck in my head that a less sweet lavendar cupcake needed to have a honey buttercream frosting, I finally made them and I'm thinking I was right. The sweetness of the frosting uplifted the cupcake and they are so so pretty!!!
Lavendar Cupcake:
makes 12 cupcakes
1/2 cup butter; room temp
1 cup sugar
2 eggs; room temp
2 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 1/2 tbs lavendar buds
2/3 cup milk
preheat oven 350 degrees F
1 beat the butter and sugar together until well mixed
2 beat in the eggs 1 at a time
3 and beat in the vanilla
4 in another bowl mix together flour, powder, salt
5 chop the lavendar buds until the are well ground, I used a large knife and drug
the buds with the edge of a knife across the cutting board and that gave fast results,
or of course a mortar and pestle
6 mix in the lavendar with the flour
7 pour 1/3 flour mixture into butter, mix until incorporated
8 stir in 1/3 cup milk
9 then 1/3 flour, 1/3 milk, 1/3 flour
10 scoop about 1/4 cup batter into cupcake tin and bake for 18-22 minutes, toothpick
comes out clean
Honey Buttercream Frosting:
1 cup butter; room temp
1/2 cup honey
1 1/2 cup powdered sugar
2 tbs milk
1 whip butter until light and fluffy
2 beat in honey
3 beat in powdered sugar
4 beat in milk
5 put icing in icing bag with a flower tip (so the drizzled honey has somewhere to catch
then ice the top of the cupcakes
drizzle honey on top of each
and sprinkle with just a few lavendar buds!
mini's for taste testing before giving them to people- a must |
Serioulsy aren't they gorgeous, I love their simplicity
decorating cupcakes with what is inside them is my favorite
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