Lavender vanilla – lemon cupcakes

12 Comments

lavender picd6a8e3eac03f11e2934722000a9f3cae_7This is dedicated esp to the lavender lovers out there and my Auburn Home & garden show customers. A awesome lavender recipe and yummy one to say the least. 🙂

Lavender Vanilla- Lemon Cupcakes-

3/4 cup all purpose flour

3/4 cup cake flour

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 cup softened butter

3/4 cup sugar

2 eggs

2 teaspoon vanilla extract

half lemon juiced

1/2 cup milk

Cream together the softened butter and sugar, until the mixture looks whipped. Now add the eggs, one at a time, mixing in between. Then stir in the vanilla extract. In another bowl whisk together the flour, cake flour, baking powder and salt. Add half the flour mixture to the butter mixture, stir to combine. Stir in half of the milk then add the lemon. Then stir in the rest of the flour, then the milk.

Fill your cupcake liners 2/3 full. Bake at 350°F for about 15 minutes or until edges are browned.

Lavender Lemon Frosting-

1 cup milk

1/2 tablespoon lavender buds- Lavender is very strong so make sure you only add 1/2 tablespoon.

5 tablespoons all purpose flour
1 cup softened butter
1 cup granulated sugar
1 cup powdered sugar
1/2 teaspoon of lemon oil

1/2 tsp of vanilla

*fresh lemon rind for the top

In a pot heat the milk and lavender buds over medium heat. Steep the lavender in the milk for about 3 minutes. The milk should become very fragrant. With a fine mesh strainer remove the lavender buds and keep the milk to the side. Return the milk to the heat and begin whisking in the all the flour. Keep the heat turned to a low medium and whisk until the mixture turns like a gravy consistency. Remove from heat.

Cream together the softened butter and granulated sugar until fluffy. Now add the flour mixture and blend until smooth. Begin blending in the powdered sugar, 1/2 cup at a time until you achieve the consistency you want. Add in your vanilla & lemon. Mix and make sure your frosting is well blended. Tip- if you notice that your frosting isn’t blending properly , it may be that it is too warm and let it sit in your fridge until cooled. Then with your mixer, mix the frosting until well blended and thickened.

_ Kali Orexi!

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12 Comments »

  1. Hi Diana-
    I am very happy to hear from you. I have came up with other lavender recipes as well. How do you like the culinary lavender? We have a new blog for our lavender company it is, friendsoftheearthlavender.wordpress.com Feel free to follow and we also have a etsy account on that page.
    For the recipe, you can try using cake flour that might create a lighter consistency and yes a blender would work better for your frosting. I am glad you liked the flavors. 🙂 🙂

  2. I made my lavender cupcakes but made it into a cake instead. Omgosh sooooo yummy!! Still eating it this am. The cake was so moist and the frosting was extremely delicious. I did have a problem with the frosting being a little “watery”. I don’t have a blender so I put the frosting in my Vita Mixer. It didn’t help the consistency so I kept the cake in the fridge. Where I think I may have gone wrong is I measured everything exactly, except the milk was eyeballed, for the frosting. So, maybe it was a smidge too much. Tasty recipe!! I also didn’t have lemon oil, so used lemon zest. May have over-powered any taste of lavender OR I didn’t steep the lavender enough in the milk. Nevertheless I’d make this recipe again!!!

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