Lavender Cupcakes

12 servings

40 minutes

Lavender cupcakes are a delicate treat with the aroma of blooming gardens in Provence. This exquisite dessert embodies American baking traditions but is enriched with subtle notes of lavender that give it a refined taste with a light floral hint. The soft, airy sponge cake made with lavender milk creates a harmony of sweetness and freshness, while the creamy frosting with a hint of lilac completes the composition. Lavender cupcakes are perfect for cozy tea parties, festive events, or simply enjoying the moment. They not only delight the taste buds but also charm with their elegant appearance, especially when decorated with small sprigs of lavender. A wonderful choice for those looking to bring a touch of romance and sophistication to their day!

Energy value per serving

• Calories: 251.1
• Proteins: 2.2g
• Fats: 9.4g
• Carbohydrates: 40.7g

Ingredients

• Milk: 145 ml
• Wheat flour: 120 g
• Dried lavender flowers: 4 tbsp
• Sugar: 140 g
• Baking powder: 1.5 tsp
• Butter: 120 g
• Chicken egg: 1 pc
• Purple food coloring: to taste
• Lavender flowers: 12 stem
• Powdered sugar: 250 g

Cooking steps

1. In 120 ml of milk, add 3 tablespoons of dried lavender, cover, and place in the refrigerator for a few hours or overnight if possible. Do the same with 25 ml of milk and 1 tablespoon of lavender for the glaze, in a separate container.

   Required ingredients:

   • Milk: 145 ml
   • Dried lavender flowers: 4 tablespoons
   • Milk: 145 ml
   • Dried lavender flowers: 4 tablespoons

2. Preheat the oven to 170 degrees.

3. Put flour, sugar, baking powder, and 40 grams of butter in the mixer bowl and beat on low speed until you get a homogeneous mixture.

   Required ingredients:

   • Wheat flour: 120 g
   • Sugar: 140 g
   • Baking powder: 1.5 teaspoon
   • Butter: 120 g

4. Pour the lavender milk prepared for the muffins into the dough. Mix well.

   Required ingredients:

   • Milk: 145 ml

5. Add an egg and whisk.

   Required ingredients:

   • Chicken egg: 1 piece

6. Place paper liners in a 12-cup muffin pan. Fill the cups 2/3 full with a spoon and bake in a preheated oven for 20-25 minutes.

7. Let the cupcakes cool a bit before removing them from the mold.

8. For the glaze, beat together powdered sugar, 80 grams of butter, and food coloring using an electric mixer.

   Required ingredients:

   • Powdered sugar: 250 g
   • Butter: 120 g
   • Purple food coloring:  to taste

9. Reduce speed to add the lavender milk, pre-prepared for the glaze. Whip at high speed for about 5 minutes, no more.

   Required ingredients:

   • Milk: 145 ml

10. When the cupcakes are cool, spread the icing on top and decorate with a sprig of lavender, if available.

    Required ingredients:

    • Lavender flowers: 12 stems