Lavender Icing Food

LAVENDER ICING

Steps:

• Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.

LAVENDER ICING

Steps:

• Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.

LAVENDER VANILLA BUTTERCREAM FROSTING

Steps:

• In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. This will take about 2 minutes.
• Turn off the mixer and scrape down the sides. Add in about half of the powdered sugar. Turn the mixer on low. Blend until ingredients are integrated and then turn the mixer off. Scrape the sides down again.
• Add in the rest of the powdered sugar. Turn the mixer on low once again. Blend until ingredients are integrated and then mix on medium for 2 minutes. Turn off and scrape the sides down again.
• Turn the mixer on high and mix for 3 minutes. The frosting will increase in volume.
• Turn off the mixer and scrape down the sides. Add in the vanilla extract and 1 drop of Lavender essential oil. Mix on low and taste the frosting. If the lavender flavor is too light for your tastes, add 1 more drop of Lavender essential oil and blend again.
• Now add a tiny amount of food coloring. Mix on low until the color is uniform. You might want to add more gel color for a darker, deeper shade. This might take a few sessions of mixing and scraping until all the color is consistent throughout.
• Place the frosting tip into the decorator bag. Move the frosting to the bag and frost your cupcakes.

LAVENDER LEMON CUPCAKES (WITH ICING)

Steps:

• Directions for the lavender lemon cupcakes:.
• Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
• In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
• Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
• To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

LAVENDER CHEESECAKE

Steps:

• To make crust, crumb the graham crackers.
• Stir in the powdered sugar and butter until well blended.
• Press mixture into 9" springform pan, going halfway up the sides.
• Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
• To make lavender syrup, mix sugar and water in a saucepan.
• Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
• Simmer until you have a heavy syrup (approx reduced by half).
• Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
• To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
• Add sugar 1/2 cup at a time, mixing in well after each addition.
• Mix in sour cream.
• Mix in vanilla and lavender syrup.
• Whisk eggs and yolks in a small bowl.
• Add egg mixture to batter and mix in until just mixed.
• Fold in whipped cream taking care not to over mix.
• Pour into cooled crust.
• Bake at 450 degrees for 8-10 minutes.
• Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
• Turn off heat and open oven door slightly, let cool in oven 30 minutes.
• Remove from oven and let cool on the counter 30 minutes.
• At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
• Leave on pan bottom and refrigerate for 3 hours.
• To make frosting, mix sour cream and sugar, sweetening to taste.
• Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
• To make piping, whisk together lavender syrup and cornstarch in a saucepan.
• Add lemon juice and water.
• Stir over medium heat until mixture thickens.
• Color with food dye to desired shade of purple (or whatever you prefer).
• Let cool before decorating.

LAVENDER CAKE WITH LAVENDER CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F
• Prepare two 9"x2" round pans by lining them with parchment paper and then spray the paper with non-stick spray.
• Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
• Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
• In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat just until combined. Scrape down the sides and bottom of the bowl. Fold the crushed lavender buds into the batter.
• Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.
• With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. With the mixer on the slow speed, carefully add one drop of the oil at a time and mix well. Taste for flavor and add more oil a drop at a time to get the desired taste.
• Spread icing on the cooled cake and refrigerate until serving.

LAVENDER ICING RECIPE

Steps:

• Bring milk and lavender just to a boil in a small saucepan
• Remove from heat, and let steep 10 minutes
• Strain, and discard lavender
• Whisk in sugar until smooth
• Strain again
• Add food coloring until desired shade
• Use immediately

LEMON CUPCAKES WITH LAVENDER FROSTING

Steps:

• Preheat the oven to 350ºF. Line a cupcake tin with liners.In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (you can also use a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16-18 minutes, or until the tops are set. Let cool completely.For the lavender frosting: Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in the vanilla extract. If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar ¼ cup at a time. Once the frosting is a spreadable consistency, drop in the purple food coloring and mix until evenly colored. Frost the cupcakes and top with a few lavender flowers if you wish.