Lavender Honey Cupcakes
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk1 cup
Vegetable Oil3 large
Egg230 g
Mascarpone1 tsp
Vanilla Extract1 tsp
Tangerine Juice1 tbsp
Sugar (sanding)Directions:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line 2 cupcake or muffin pans with 18 cupcake liners
3
Sift the flour, baking soda and salt into a medium bowl
4
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
5
Scrape down the sides of the bowl
6
Add each egg one at a time, scraping down the sides after each addition
7
Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time
8
Slowly add the lavender flowers and lavender oil to create a smooth batter
9
Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes
10
Cool the cupcakes completely
11
For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated
12
Add the juice and zest
13
Mix for 15 seconds
14
Put the cream into a 24-inch pastry bag with half of the tip cut off
15
Mix together the sanding sugar and tangerine zest
16
Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake
17
Sprinkle the top with the sanding sugar mixture