Wednesday, April 10, 2013


I made these cupcakes a few weeks ago for a picnic we were going to have, but it got rained out. I had some high expectations for these babies. They....well.... were almost good. It's my own fault. I added the dried lavender AND lavender extract. It tasted like bathwater. Now don't think that this recipe will taste like that. I've tweeked it and made it 100% better. No extract.

Lavender Honey Cupcakes

1/2 cup of butter
1 cup of sugar
2 whole eggs
1-2 tablespoons of honey
1 teaspoon of vanilla
2 cups of flour
2 tablespoons of baking powder
1/2 teaspoon of salt
1-2 tablespoons of dried vanilla
2/3-1 cup of milk
- Vanilla buttercream
- Honey for garnish
- Dried lavender for garnish
1. In a mixer with the paddle attachment, cream the butter until a light yellow. Then add in the sugar and mix until light yellow.
2. Add the eggs one at a time, then add the vanilla and honey.
3. In a separate bowl, mix the flour, baking powder, salt, and dried lavender.
4. Add in the flour a little at a time, alternating with the milk. Ending with flour.
5. Bake at 350, until golden on top but not brown. You can also check to see if they are done by slightly touching the surface. If it's spongy like, then it's done. Please don't stick a toothpick in, unless you have to.
6. Make whatever vanilla buttercream icing you like. I like American Buttercream as it's the easiest and I can control the sugar. Cream cheese icing would also be awesome with this.
7. Use a little bit of honey on top and sprinkle a few lavender buds on top to garnish.
8. Enjoy! :]

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