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
LAVENDER VANILLA CUPCAKES WITH HONEY BUTTERCREAM
These lavender cupcakes are light and airy vanilla cupcakes made with real vanilla bean and lavender underneath a layer of almond and honey buttercream.
Provided by Molly
Categories Dessert
Time 35m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 399 kcal, Carbohydrate 77 g, Protein 3.6 g, Fat 9.1 g, Cholesterol 24.2 mg, Sodium 144.5 mg, Fiber 0.5 g, Sugar 63 g
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
HONEY ALMOND CUPCAKES
I was trying to come up with a cupcake that had lots of flavor without the added sugar that normal cupcakes had, plus using heathier ingredients.
Provided by Serenity6710
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Cake:.
- 1. Preheat oven to 375F degrees.
- 2. Mix oil, honey, almond extract and egg yolk together.
- 3. Add salt, baking powder, flour and milk together.
- 4. Beat egg white until stiff and fold into batter until creamy.
- 5. Pour batter into paper lined cupcake pan.
- 6. Bake for 20 min or until toothpick comes out clean.
- 7. Let cool.
- Topping:.
- 1. Whip cream (I prefer heavy whipping cream).
- 2. Mash your favorite berries.
- 3. Blend berries into whipped cream.
- 4. Add on top of cupcakes.
Nutrition Facts : Calories 133.2, Fat 8.4, SaturatedFat 2, Cholesterol 21.4, Sodium 147.5, Carbohydrate 13, Fiber 1.1, Sugar 4.8, Protein 2.5
LAVENDER LEMON CUPCAKES (WITH ICING)
I have always loved the smell of Lavender,but had never entertained the thought of cooking with them! When I saw this recipe, I just had to make them. They taste as good as they smell! They are so elegant, and you will think so too. Paired with a nice cup of tea or coffee, they're a sure winner and a favorite of yours for sure.
Provided by FLUFFSTER
Categories Dessert
Time 54m
Yield 12 serving(s)
Number Of Ingredients 14
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.
HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
Steps:
- Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
- Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
- Store in the refrigerator for up to 6 months. Serve at room temperature.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
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