Lalalavender

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I tried my first taste of lavender a few months back in ice cream form from Bi-Rite Creamery in San Francisco’s Mission District. It was Honey Lavender to be exact and it was to die for! Ever since moving back to Pittsburgh, I have been on a hunt to find Lavender and to make a lavender infused cupcake. I came across Penzey’s Spices in Pittsburgh’s Strip District and found the perfect jar! Lavender is a natural stress reliever and relaxer, making it the perfect treat for an already crazy October!

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This cupcake recipe is a bit more dense than what I’m used to making, but it tastes just as good (if not better!). You can play with the color in this recipe too, as you can choose how ‘purple-y’ you want to make them!

IMG_5268Honey Lavender Cupcakes

Cupcake Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon of purple (or 1/4 tsp ea. of red and blue) food coloring
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons dried lavender buds
2/3 cup cold milk

Frosting Ingredients
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons honey, plus a little extra for drizzle

Directions
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.

Beat the softened butter and sugar together with an electric mixer. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring (make it light or dark purple!).

In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture and milk to the butter mixture.

Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5-10 minutes, then remove to a wire rack to cool completely.

Frosting
In a large bowl, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey.

Frost the cupcakes as to how you desire. Spread with a spoon or knife with a smooth finish, use a piping bag with a fitted tip, or drizzle over the cupcake!

*Optional: Drizzle a little honey on top of the frosting or add your choice of sprinkles! Enjoy!

*Recipe derived from Jessie Next Door.

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I took these cupcakes to work and they were gone almost immediately! The aroma of the honey and lavender are the perfect contrast for each other and just opening the container made me hungry! I could not be more happy with the way these cupcakes turned out and hope you guys try making them too.

Shop: Lavender SpiceCupcake CarrierBi-Rite Creamery

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