LAVENDER-HONEY CUPCAKES
Fancy pastry work -- such as these candy-coating monograms -- looks far more difficult to make than they actually are. You don't even need a pastry bag. Just snip the edge from one corner of a resealable plastic bag to do your piping. And you can make homemade cupcakes if you like, but if short on time, bakery cakes will do just fine.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 17
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes. Honey Frosting
- Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.
Nutrition Facts : Calories 103 kcal, Carbohydrate 17 g, Cholesterol 18 mg, Protein 1 g, SaturatedFat 2 g, Sodium 55 mg, Sugar 13 g, Fat 4 g, ServingSize 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes, UnsaturatedFat 1 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
LEMON LAVENDER CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
- For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
- In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
- Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
- For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
- In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
- Pipe the frosting onto the cupcakes and garnish with the edible flowers.
LAVENDER CUPCAKES WITH HONEY FROSTING RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line muffin tins with cupcake liners. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture to the butter mixture. Stir in the milk. Scoop batter evenly into lined muffin tins. Bake for 18 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool completely. FROSTING: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake's surface, and slowly swirl in wider circles. It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl. You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife. Lightly drizzle a little honey on top of the frosting and enjoy!
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
LILY VANILLI'S HONEY, LAVENDER & ALMOND CUPCAKES
The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive.
Provided by Taste and Smile
Categories Dessert
Time 40m
Yield 13 Cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 180ºc.
- Sift together flour, salt and baking powder in a small bowl.
- In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
- Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
- Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
- Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
- Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
- For the frosting - Lily Vanilli's Lavender Honey Icing:.
- Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins - until lightly browned - and allow to cool.
- Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
- Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
- For the Lavender Milk:.
- Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan. Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.
Nutrition Facts : Calories 415, Fat 12.6, SaturatedFat 7.6, Cholesterol 64.5, Sodium 82.6, Carbohydrate 72.2, Fiber 0.7, Sugar 50.7, Protein 4.4
LAVENDER CUPCAKES
The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead.
Provided by Shannon Cooks
Categories Dessert
Time 48m
Yield 12 cupcakes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 217.8, Carbohydrate 31.2, Fiber 0.3, Sugar 23.1, Protein 2.5
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