Lavender And Vanilla Cupcake Food

LAVENDER VANILLA CUPCAKES WITH HONEY BUTTERCREAM

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.

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 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.

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.

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.