Friday, May 6, 2011

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.

    35 comments:

    1. omg you are killing me. i have to veganize this asap. i'll report back.

      xo

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    2. Your dishes always speak to me. Lemon and Lavender all in one bite?? Perfection. I hope you have a wonderful Mother's Day!!

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    3. Love the look of these, Marina! Simple and elegant. So French. I have made homemade lemon curd from our Meyer lemon tree, and it is spectacular. Now I have somewhere to put it!

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    4. Those look delicious but too pretty to eat! I love cupcakes. Never had lavendar so thats something to try!

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    5. These are sort of spectacular...and now I want photo lessons from you! Amazing shots.

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    6. I really love these pictures...and what's in them! :)

      I am planning on posting some secret family Italian recipes somedays soon...
      :))

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    7. These are gorgeous! Plus, I love lavender!

      Baby Talk without the Babble

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    8. those sound refreshingly delicious

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    9. Your photos are just so pretty - I'd be happy just eating those! You'll have to tell me your styling tips! (how you do it with a 3 and 1 year old too- I can't seem to get myself together!)

      Getting my shopping list together for the lasagna!
      -Stephanie

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    10. Those are beautiful! My mom loves lavender and I know she would go gaga over these cupcakes. Thanks for the inspiration and for sharing with us today at My 3 Little Birds.

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    11. Oh my goodness...these are gorgeous! I can't wait for my lavendar plants to bloom so I can add a little sprig to the top when I make them.
      Thanks for sharing :)

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    12. These look absolutely devine! I love them.

      www.birdietobe.blogspot.com

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    13. Wow, I can't wait to give these a try!!

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    14. So pretty and sound so good. I shared this on my blogs facebook page.
      http://www.facebook.com/pages/Corner-House/155594057831737

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    15. Just lovely! And I know they are delicious too! Please share your recipe with our readers by linking it up at Muffin (and Cupcake) Monday. Thanks!http://www.talkingdollarsandcents.net/banana-and-peanut-butter-egg-muffins

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    16. These are lovely. Perfect for a spring or summer bridal or baby shower. I'm your newest fellow Californian follower. Pretty blog!

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    17. I am popping over from Rhoda's recipe party. Hope you enjoy my orange muffins (link #99.)

      It is fun to run into your blog again. This adorable cupcake is so pretty and special.

      fondly,
      Glenda

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    18. hello- gorgeous recipe! Just wondering how much sugar to use in the frosting

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    19. These looks amazing! I was wondering the same thing for the frosting- how much sugar and is it powdered sugar or regular sugar?

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    20. made these this weekend for a birthday party. they turned out to be a big hit. two things though, one they turned out a little dry any suggestions for next time? second, i used 3/4 cup of powdered sugar and it turned out really great. thanks so much for sharing!

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    21. I just made these (recipe x 5) for my cousin's baby shower and they are adorable. I used granulated sugar to taste in the icing and it turned out fine. A 1M Wilton decorating tip also worked great for popping in the lemon curd without having to remove a plug from the cupcake. Thanks for the recipe and the beautiful photos. I was inspired!

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    22. Simply beautiful...these deserve a place in some sort of retro boutique cafe, if that makes any sense! I just think they are so cute and kooky. What a gorgeous flavour combo and photos that are plain wonderful :)

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    23. I love the lavender frostings. It apprears soft and lively.

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    24. Alexander1:17 PM

      I just finished making these. The cupcakes rose beautifully and are moist and supple. However I find that your recipe barely gives the cupcakes the slightest hint of lavender unless your blossoms have an unusual intensity. I had to process at least 2 tablespoons of blossoms to give the right taste.
      Your frosting also didn't really work for me since the honey made it liquify and i couldn't get it to that beautiful stiff crispness that is seen in your pictures. Your frosting recipe says to add the sugar but makes no mention of the amount of sugar needed so I went by instinct. Do you use gel or liquid colors to get that intensity of purple?
      The flavor combination is a match made in heaven and I will definitely be making these more often. Beautiful for the last few days of summer to remind us how beautiful this time of year really is.

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    25. Hi Everyone!
      Thanks for the nice comments and feedback. I'm so glad the recipe has worked well for you.

      To answer a few questions:
      I just realized I forgot to include powdered sugar in the frosting ingredients! Sorry! I fixed the problem. But just add the sugar until the frosting is stiff enough to hold. If your frosting is to runny, add more sugar.

      Food coloring: I always use gel food coloring. Liquid will make your frosting runny.

      Lavender measurement: If you are using fresh lavender, you will need more. I used a heaping 1/4 teaspoon of good dried lavender from Williams-Sonoma and the flavor was definitely there. Too much and your cupcakes will taste like soap.

      Enjoy!


      Enjoy!

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    26. Those sound fantastic. I will be making these!
      I love lavender cupcakes and usually add about 2T for a 12 cupcake recipe.
      It doesn't taste like soap to me, it tastes like lavender!

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    27. Made these for the work pot luck! They were a hit.

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    28. Anonymous10:41 AM

      I made these today, and they are beautiful and delicious! Thank you for sharing :)

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    29. These were by far the best cupcakes I've ever made/tasted. Mine didn't turn out as pretty as yours but they tasted fantastic.

      http://lovehatebake.com/2012/04/01/lemon-filled-lavender-cupcakes/

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    30. These are so beautiful! I might sub out the frosting and use a buttercream or whipped cream frosting because I don't like cream cheese, but I have to try these!

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    31. Made these today and they are so delicious! Not sure what kind of lavender soneone could possibly use that would warrant the use of TWO TABLESPOONS but 1/2 tsp was perfect, using dried lavender from Penzeys. The only thing was that I only got 9 cupcakes from the recipe.

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    32. Why do I feel like I'm missing something? Salt and baking powder are listed in the instructions... but I don't see where to incorporate them into the mix....

      After eggs and before sifting in flour?

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      Replies
      1. Whoops, sorry about that! Yes, they go in with the flour. Whisk them together to combine first :)

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    33. Linda6:13 PM

      These are the most wonderful delight! I used gluten free vanilla cake mix, and instead of cutting out cake for filling. I used the end of a wooden spoon and punched a good hole in the center and then eased the lemon curd into the hole. That way you don't lose any wonderful cake!
      I also had a friend's lips swell a bit after eating a few of these, despite how much he liked them! So some people apparently are allergic to lavender!

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