We made these super yummy lavender cupcakes for A’s birthday party. I got the recipe off the back of a thank you card someone gave me years ago!
First we gathered lavender over the course of a couple weeks. Then when we had enough, we picked off all the little lavender flowers, which I posted about here.
Then you need to soak the flowers overnight in the milk you will be using in the recipe.
The next day, you have this yummy smelling lavender milk to use to make your cupcakes! Here is the recipe from Hummingbird Bakery.
- 1/2 cup whole milk
- 3 tbsp dried lavender flowers
- 1 cup all-purpose / plain flour
- a scant 3/4 cup sugar
- 1 1/2 tsp baking powder
- 3 tbsp unsalted butter, at room temperature
- 1 egg
- 12 small springs of lavender (optional)
- 2 tbsp whole milk
- 1 tbsp dried lavender flowers
- 2 cups confectioners’ sugar (icing sugar)
- 5 tbsp unsalted butter, at room temperature
- a couple drops of purple food colouring (optional)
- 1. Put the milk and dried lavender flowers in a measuring cup, cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate cup.
- 2. Line a 12-hole cupcake pan with paper cases. Preheat oven to 325F (170 C or gas mark 3, except it worked better on 4 with my oven.)
- 3. Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
- 4. Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- 5. Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
For the lavender frosting:
- 1. Beat together the confectioners’ sugar (icing sugar), butter and food colouring, if using, in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
- 2. When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.
It says it makes 12, but it only makes 10 for me! And it makes enough icing for about 18 cupcakes, the way I frost them anyway.
Source: Ingrid – Hummingbird bakery