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Irresistible Lavender Cupcakes

Lavender Cupcakes
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Discover the allure of lavender cupcakes. Ready to elevate your baking game with this aromatic twist on a classic treat? Dive into a world of floral flavor today.

Ingredients

  • 2 teaspoons dried edible lavender (see note 1)
  • 3/4 cup (177ml) milk of your choice
  • 1 2/3 cups (207g) cake flour (see note 2)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 113g) unsalted butter at room temperature
  • 1 cup (200g) granulated sugar
  • 2 large egg whites, at room temperature
  • 1/4 cup (60g) Greek yogurt or sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon lavender extract (optional)
  • 1/2 vanilla bean, split and seeds scraped out

For the Honey Buttercream Frosting:

  • 1 cup (2 sticks; 227g) unsalted butter, at room temperature
  • 3-4 cups (360-480g) powdered sugar
  • 1/4 cup (59ml) heavy cream
  • 3 tablespoons (63g) honey
  • 1 teaspoon lemon zest
  • Pinch of salt, to taste
  • Very small drop of purple gel food color (optional)

Instructions

  • Infuse the Milk: Begin by heating the milk until warm, not boiling. Remove from heat, add the dried lavender and allow it to steep, releasing a fragrant floral aroma. Strain out the lavender after 10 minutes, allowing the milk to cool completely.
  • Prepare the Batter: In a mixing bowl, sift cake flour, baking powder, baking soda, and salt. This step ensures a smooth, lump-free batter with a tender crumb.
  • Cream the Butter and Sugar: In a separate bowl, beat the room-temperature unsalted butter and granulated sugar until light and fluffy. This mixture should turn pale in color, providing a sweet, velvety base for the cupcakes.
  • Incorporate Wet Ingredients: Gradually beat in the egg whites until well combined, then fold in the Greek yogurt or sour cream. These ingredients bring moisture and a slight tanginess to the mix.
  • Add Vanilla and Lavender Extracts: Add both extracts into the batter along with the seeds from the vanilla bean, enhancing the aromatic quality of the cupcakes.
  • Combine All Ingredients: Slowly alternate adding the flour mixture and infused milk to the butter mixture, stirring until just combined. Avoid over-mixing to retain batter’s lightness.
  • Bake the Cupcakes: Preheat your oven to 350°F (175°C). Divide the batter evenly into a lined cupcake pan. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  • Prepare the Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, heavy cream, honey, and lemon zest. Add a very small drop of purple gel food color if desired, creating a delicate lavender hue.
  • Decorate and Serve: Once cupcakes are completely cooled, pipe the honey buttercream frosting on top. Optionally, sprinkle with additional dried lavender for an aesthetic touch and floral burst.

Find it online: https://www.kitchenmomy.com/lavender-cupcakes/