Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, lavender cupcakes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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. Submit a Recipe Correction Lavender cupcakes are my new favorite way to welcome spring into this life. They are fresh and fun and delicious and beautiful.
Lavender cupcakes is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Lavender cupcakes is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook lavender cupcakes using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lavender cupcakes:
- Get Icing
- Prepare 12 lavender heads with short stalks
- Take Milk
- Get 145 ml milk (I used standard)
- Take 15 fresh lavender heads
- Prepare Cupcake
- Prepare 120 g flour
- Get 140 g white sugar
- Take 2 tsp baking powder
- Make ready 50 g margarine (I used canola oil margarine)
- Make ready 1 egg
- Make ready 25 ml infused milk
- Take 250 g icing sugar
- Make ready 90 g margarine
- Prepare Few drops of purple food colouring
In a bowl mix the butter and the sugar, and the vanilla and the egg and continue mixing. 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. This lavender cupcake with lavender frosting and topped with simple fondant blossoms has an undeniable sweet lavender flavor, but does not taste like you're eating perfume (we worried about that for a minute).
Steps to make Lavender cupcakes:
- Put the lavender and the milk in a bowl or jug, cover it and put it in the fridge for at least 3 hours. It worked well for me when I left it in overnight.
- Preheat oven to 180°c. Prepare 12 cupcake casings.
- Mix together the flour, baking powder, sugar and margarine until it has a sandy feel. It's easier to use an electric whisk for this (try not to get stuff everywhere).
- Take the lavender heads out of the milk and gradually add 120ml of it into the flour mixture. Beat until mixed, add the egg and beat it well.
- Spoon the mixture into the casings as evenly as possible and bake for about 25 minutes or until a skewer comes out clean.
- Icing time! Beat (I used the trusty electric whisk here, can't imagine doing this by hand) the icing sugar, margarine and food colouring until combined. Add the rest of the lavender milk and slowly mix in. Beat it up again quickly until it's very fluffy, 5-10 minutes. It is nice to add some of the lavender petals to the icing for random hits of flavour.
- When your cupcakes are cold, ice them with the icing and decorate them with stalked lavender heads!
Add the lavender and stir again. This lavender cupcake with lavender frosting and topped with simple fondant blossoms has an undeniable sweet lavender flavor, but does not taste like you're eating perfume (we worried about that for a minute). The cupcake is light and moist, and the frosting is fluffy and sweet. Lemon Lavender Cupcakes - easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices. A new cupcake recipe by our contributor, Lindsay Conchar.
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