Lavender Cupcakes: Vanilla Cupcake with Lavender White Chocolate Buttercream Frosting

I have been contemplating using lavender in baking for a long time now, even though i have seen so many recipes on lavender cakes, meringues, pies… you name it… Never really liked floral notes in my food but since i started baking, one of my favourite ingredient is the rose water and after trying lavender, i am now open to flowers in food 😀 it is amazing the flavour a wee bit of lavender gives to the cakes!

Its a Lemon – Lavender Cupcake!!! (Makes 9 standard cupcakes)

Lavender Infused Milk

  • ​Milk – 125ml
  • Lavender – 1 teaspoon

Lemon Cupcakes:

  • Flour – 120gm
  • Butter – 100gm
  • Sugar – 100gm 
  • Eggs – 2 large
  • Buttermilk – 125ml
  • Baking Powder – 1 teaspoon
  • Lemon Juice – 2 small lemons / 1 large lemon
  • Lemon Extract – 1/4 teaspoon 

Lavender – White Chocolate Buttercream Frosting:

  • Lavender Infused Milk – 5 teaspoons
  • White Chocolate – 70gm
  • Butter – 75 gm
  • Icing Sugar – 250gm

Method
Lavender Infused Milk:

  • Add the teaspoon of lavender to cold milk and bring it to boil on medium heat. 
  • Once boiled, let it cool. 
  • Strain the lavender before using it. 

Lemon Cupcakes:

  • Preheat the oven to 180 degrees celsius. Line the muffin tin with cupcake liners. 
  • In a large bowl, cream the butter and sugar until light and fluffy. 
  • Beat in one egg at a time with the butter- sugar mix. 
  • Add the lemon juice and extract (you can also add lemon zest if you want to).
  • Sift in the flour and baking powder, Add the buttermilk. 
  • Mix it all thoroughly gently as over-mixing causes air bubbles in the batter. 
  • Pour in the batter into the cupcake liner upto 2/3rd of the liner. 
  • Bake for 15-20 minutes, check from about 18 minutes. 
  • Once baked, let it cool on a cooling rack. 

Lavender- White Chocolate Buttercream Frosting:

  • Melt the white chocolate in a bowl on a pan with simmering water. Let it cool. 
  • Cream the butter and half of the icing sugar, until light and fluffy. 
  • Add the cool white chocolate and the lavender infused milk and beat with an electric blender or a spatula for a couple of minutes. 
  • Add the other half of the icing sugar and beat for another couple of minutes. 

Once the cupcakes are cool, frost the cupcakes and sprinkle a couple of lavender buds on the cupcakes! voila…. 

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