Friday, May 6, 2011 / 35 Comments /

Lemon Filled Lavender Cupcakes


 Lavender cupcakes, lemon curd filling, lavender honey frosting

 

 Lavender is frequently used in cooking in Provence and pairs perfectly with lemon. It adds lovely floral notes to whatever you're cooking. Lavender is one of the herbs in herbs of Provence, which is one of my favorite herbs/spices to use.




 Lemon Filled Lavender Cupcakes
Printable Recipe 


  • 1/2 cup granulated sugar
  • 1/2 teaspoon dried lavender flowers
  • 1/2 cup butter, at room temperature
  • 2 eggs
  • 1 cup all purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/4 cup milk
  • Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
  • Put the sugar and lavender flowers in a food processor. Process briefly to combine.
  • Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
  • Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.                                                                                    adapted from food.com 
Filling
1/4 cup lemon curd (you can make your own, or use store bought)
Use a paring knife to remove a "plug" from your cupcakes. Fill hole with lemon curd.

Frosting
1 stick butter, room temperature
8 oz cream cheese, room temperature
1.5 teaspoons lavender honey (available at gourmet food stores and lavender farms)
3 cups confectioners' sugar

Beat butter, cream cheese, and honey together until combined. Beat in sugar until stiff enough.
Frost cupcakes and top with a lavender flower.
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