Feature, Food

Lavender Cupcake Recipe: Little Baking Project

August 2, 2014

Our little trip to France reminded me how much I love fresh, simple floral flavours… Orange Blossom ice cream? Mais oui! On top of that, a good friend of mine just had a beautiful baby and I’ve promised to bake an epic cake for her shower in a few weeks. Obviously, I need to practice! And so… I’ve scoured the internet for recipes for lavender cupcakes and what I’ve come up with is Chatelaine’s simple yellow cake with lavender buttercream frosting. The recipe follows, but heads up: in order to create the lavender frosting, you’ll need to about 8 hours (or more!) to soak the lavender in milk to transfer its essence. Yellow cupcakes:LAVENDER & 1/4 CUP MILK

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2/3 cups unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 cup milk

Lavender Buttercream Frosting

  • 1.5 tbsp dried edible lavender
  • 1/4 cup milk
  • 1 cup butter (softened)
  • 4 cups icing sugar

For the cupcakes: preheat oven to 350 Fahrenheit. Sift together flour, baking powder and salt in a small bowl. In a larger bowl, cream sugar and butter until fluffy. Add eggs, one at a time. Beat in vanilla. Reduce speed and beat in one third of the flour mixture, followed by one half of the milk. Repeat, ending with flour mixture. Divide batter into 12 cupcake tins, bake for 15-20 minutes until golden brown and a pick inserted into the middle comes out clean. For the frosting: Steep lavender in cold milk in the fridge overnight (or for eight hours or so). Cream together butter and icing sugar, slowly adding lavender milk concoction until smooth. Add a little lick of food colouring, if you’re feeling fancy.   *Baker’s note: the first time I tried this recipe, I heated the milk to help the lavender steep… this resulted in the frosting having a slightly curdled texture. Next time, no heat required!

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