Dreaming of Spring Lavender Cupcakes

Doreen Fish

By
@dfish

Ever since I became a soap maker I have lots of lavender on hand... ....we make Lavender Lemonade too and its delicious. I usually make these in the mini cupcake tin and take them to our church potlucks....DELISH!!!


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Comments:

Serves:

12 or 24 mini ones

Ingredients

1/3 c
whole milk
3 Tbsp
dried lavender buds...be sure they are pesticide free
1 c
unbleached all purpose flour
3/4 c
sugar
1 1/2 tsp
baking powder
3 Tbsp
butter at room temperature...can use unsalted but i like the flavor better with salted...
1 large
egg
12 small
sprigs of lavender, optional

THE BEST FROSTING

3 Tbsp
cornstarch
1 c
milk
1/2 c
butter
1/2 c
shortening ( i tend to use all butter...your choice
1 c
granulated sugar not the powdered
1 tsp
vanilla

Directions Step-By-Step

1
Infuse the milk with the lavender buds over night in fridge.
*Mix batter and frosting milk in one cup and than just divide before baking.Strain out buds before using.

Mix flour, sugar, baking powder and butter until a "sandy" consistency.Add lavender infused milk until well mixed.
Beat in egg and mix well.
2
Bake at 325 degrees 20 - 25 mins.Cool

For the frosting:

Cream butter and sugar...set aside.
Heat (lavender infused)milk in saucepan and slowly add cornstarch a tablespoon at a time over low heat . Stir constantly until thickened. Cool till barely warm...
about 5 - 10 mins.
Add a small portion of the cornstarch mixture to sugar mixture using a electric mixer. Continue adding and whipping till all milk mixtuer is gone....whip till fluffy and sugar granules are gone.
I tint the icing with a little bit of blue,red and yellow food coloring to make it a light lavender color.
These are so good!!!

About this Recipe

Course/Dish: Cakes