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Lemon Lavender Cupcakes Recipe

Herbs are fun to use in food, and while most are used in savory dishes, some can also be used in desserts, adding new and unique flavors. The following Lemon Lavender Cupcakes are not only very pretty, but they are absolutely delicious. Cupcakes are all the rage, and this flavor is most-likely not available at your local cupcake store.
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If there’s no lavender in your garden, or the buds haven’t come out yet, it’s okay to use dried lavender. Be sure to purchase culinary grade (available at specialty stores and some spice stores) and not the potpourri kind. The lavender flavor is very subtle, so don’t worry that your cupcakes will taste like perfume – they won’t; the lemon flavor is dominant. Another time, the batter can be baked in two 8” layers and made into one beautiful cake.

12 Cupcakes

Cupcakes:
3/4 cup butter
3/4 cup sugar
3 eggs
1 teaspoon lemon extract
2 tablespoons freshly squeezed lemon juice
1 tablespoon dried culinary lavender, or 2 tablespoons fresh chopped lavender buds
1 1/2 cups self-rising flour

Syrup:
1/2 cup lemon juice
1/2 cup sugar

Frosting:
2/3 cup sugar
1/3 cup water

4 egg yolks

1 cup softened butter
2 tablespoons freshly squeezed lemon juice
Purple food coloring
Dried or fresh lavender, for garnish
  1. Preheat oven to 350°.
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Cupcakes: Cream the butter and sugar until light and fluffy; add the eggs, scraping the sides, and mix until smooth.
  4. Add the lemon extract, lemon juice, and lavender.
  5. Stir in the flour and mix until smooth.
  6. Scoop a heaping 1/4 cup into each of the cupcake liners.
  7. Bake 15-20 minutes or until golden brown.
  8. Meanwhile, mix the syrup ingredients in a large (the mixture will bubble up) microwaveable container.
  9. Microwave about 3 minutes or until boiling; remove from the microwave and stir until the sugar is dissolved.
  10. When the cupcakes are done, remove from the oven and pour about a tablespoon of the syrup over each of the cupcakes.
  11. When the syrup is absorbed, remove the cupcakes to a cooling rack to cool thoroughly.
  12. Frosting: Mix the sugar and water in a small saucepan; cover and bring to a boil.
  13. Uncover, wash the sides down with a pastry brush and water, and let boil for a minute or two until the sugar has dissolved.
  14. Meanwhile, beat the egg yolks in a large mixing bowl until very light and lemon-colored.
  15. When the syrup is done, slowly pour it into the egg yolks while beating at high speed.
  16. Scrape down the sides and continue beating until the mixture has cooled.
  17. Beat in the butter, a tablespoon at a time, until very fluffy; beat in the lemon juice.
  18. Add a little purple food coloring.
  19. Transfer the frosting to a decorating bag with a star tip; pipe frosting on each of the cooled cupcakes and sprinkle with a little lavender for garnish.

Amount Per Serving
Calories 470 Calories from Fat 269
Percent Total Calories From: Fat 57% Protein 4% Carb. 39%

Nutrient Amount per Serving
Total Fat 30 g
Saturated Fat 18 g
Cholesterol 194 mg
Sodium 295 mg
Total Carbohydrate 46 g
Dietary Fiber 0 g
Sugars 32 g
Protein 4 g

Vitamin A 31% Vitamin C 14% Calcium 0% Iron 4%



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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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