Lemon Lavender Cupcakes
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Honey2 large
Egg (room temperature)1 tsp
Lemon Oil3 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Fine Sea Salt1 cup
Lemon Juice1 cup
Whole MilkDirections:
1
Special equipment: 2 nonstick cupcake tins; cupcake liners; a pastry bag or resealable plastic bag fitted with a large star tip Preheat the oven to 350 degrees F
2
For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground
3
Remove 1 tablespoon of the lavender and set aside
4
Add the palm sugar to the remaining lavender and process to a very fine powder
5
Store in an airtight container until ready to use
6
For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar
7
Add in the eggs and lemon oil and mix until smooth
8
In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender
9
With the mixer on low speed, slowly incorporate half of the flour mixture
10
Next mix in the lemon juice
11
(The mixture may look curdled but it is not
12
) Mix in the remaining flour mixture and then the milk and lemon zest
13
Continue mixing until the batter is totally smooth
14
Double line 1 1/2 standard, nonstick cupcake tins with liners
15
Fill the liners with a heaping 1/4 cup of the batter
16
Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes
17
Remove from the oven and let cool until easy to handle
18
While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar
19
Place on baking sheet and let cool completely
20
For the lemon frosting: Melt the white chocolate over a double-boiler
21
Allow to cool slightly but don't let the chocolate set
22
In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt
23
Slowly add in the melted white chocolate and mix until smooth
24
Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set
25
Pipe the frosting onto the cupcakes and garnish with the edible flowers