Lavender Cupcakes
10 servings
80 minutes
Lavender cupcakes are a delicate treat from British cuisine, where baking traditions blend with the refined aroma of blooming gardens. Lavender, known for its calming properties, adds a light floral note to the batter that pairs beautifully with creamy butter and the sweetness of sugar. These cupcakes have an airy texture, soft flavor with a hint of vanilla and an aromatic lavender trail, creating a sense of coziness and tranquility. They can be served with tea or coffee, complemented by delicate cream or berries. This is the perfect treat for a romantic breakfast, elegant tea time, or simply to enjoy the moment.
1
Finely chop the lavender flowers, mix with milk, and simmer on low heat for 5-7 minutes. Let it cool.
- Lavender flowers: 3 tablespoons
- Milk: 0.8 glass
2
Beat the butter with sugar, add the eggs.
- Butter: 75 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
3
Mix flour, baking powder, and salt separately.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.3 teaspoon
4
Add the flour mixture and milk-lavender mixture alternately to the oily mixture.
- Wheat flour: 2 glasss
- Milk: 0.8 glass
5
Mix, pour into molds that have been greased with oil and dusted with flour.
- Butter: 75 g
- Wheat flour: 2 glasss
6
Preheat the oven to 170 degrees and bake for 40 minutes.
