Lemon Lavender Cupcakes with Lavender Glaze

I made these to sell in a talent show I preformed in. The frosting is supposed to be for lavender butter cream frosting, but mine turned into glaze.

Ingredients:

For the cakes:

• 1/2 cup whole milk
• 1 tablespoon dried edible lavender
• 1 1/3 cups (158 g) cake flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup + 2 Tablespoons granulated sugar
• 3 Tablespoon honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 lemon (juice)
• 1 teaspoon lemon zest

For the frosting:

• 1 cup milk
• 3 tablespoons culinary lavender
• 1/2 cup butter, softened
• 5 or so cups of powdered sugar

Directions:

For the cakes:

Gather ingredients.

Preheat oven to 350F

In a food processor combine milk, lemon juice and lavender and pulse about 1 - 1 1/2 minutes until lavender is well chopped. Scraping down the inside of the food processor once during processing. Pour into liquid measuring cup (be sure to scrape out all of milk and lavender from sides and lid), set aside and allow to rest.

In a mixing bowl whisk together cake flour, baking powder and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter and sugar on medium speed until pale and fluffy, about 4 minutes, occasionally scraping down sides of bowl. Blend in honey. Add eggs one at a time and mix just until combined after each addition. Stir in vanilla. Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition.

Fill paper lined muffin cups 2/3 full.

Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center comes out clean. Allow to cool several minutes in muffin tin before transferring to a wire rack to cool. Cool completely then frost with Lavender Glaze. Store in an airtight container.

For the frosting:

Place the 3 tablespoon of lavender in a coffee filter. Using kitchen twine or un-dyed cotton yarn, turn the coffee filter into a lavender “tea bag.”

Pour milk into a small sauce pan and put the lavender in the milk. Place over low heat and slowly bring to a simmer.

Just as the milk begins to bubble, remove from heat and let seep for 10-15 minutes. Squeeze excess milk from the lavender. Let cool completely before using.

Beat butter and 2 tablespoons of the milk together. Beat in a hearty pinch of salt (just under 1/8 of a teaspoon).Add 2.5 cups of powdered sugar and beat until well incorporated.Begin alternating between additions of more sugar (about a half cup at a time) and adding more milk (a couple of teaspoons at a time, at the most). Taste test frequently, if you find that you have hit just the right amount of lavender flavor but need more liquid, move to regular place frosting in a Tupperware container and chill in fridge for at least a 30 minutes before spreading on cupcakes. Chill about 45 minutes if piping on cupcakes. If piping frosting on to the cupcakes, do not completely fill the piping bag, otherwise you will need to frequently re-chill the frosting to keep it from getting runny. Instead fill it halfway and refill frequently. Also, keep an eye on how thick the frosting is becoming.

My Experience:
This was one of my favourite recipes to make. It turned out really well, and everyone that tried them seemed to enjoy them. I ran out of powdered sugar halfway through so I ended up having to make my own, which was a new experience for me as well. I have never baked or cooked with lavender before, but I think that I will defiantly try out more lavender recipes.
Enjoy!xx