Lavender Cupcakes with Honey Frosting
These cupcakes are inspired by my favorite little ice cream shop in the Wallingford area of Seattle: Molly Moon's. Their flavors are often unique, with options like Balsamic Strawberry and Earl Grey. I have personally explored their menu pretty thoroughly, but I always come back to their Honey Lavender flavor.
I was enjoying an enormous cone one afternoon, and suddenly had the idea of using these flavors in a cupcake. The next day I wandered into my local Whole Foods, not sure exactly how I would put this cupcake together. After discovering Organic Whole Lavender in their herbs and spices section, I decided to chop up the dried buds and use them in the cupcake portion. From there it only made sense to top these dainty cupcakes with honey-infused cream cheese frosting.
These cupcakes were a bit of a risk, but turned out so well! They are absolutely my favorite cupcake recipe so far. The lavender and honey go perfectly together - two gentle flavors.
Note: If you don't live near a Whole Foods, you can purchase culinary lavender on Amazon.
Ingredients
For the cupcakes:
For the frosting:
Directions
for full recipes please see : www.huffpost.com
I was enjoying an enormous cone one afternoon, and suddenly had the idea of using these flavors in a cupcake. The next day I wandered into my local Whole Foods, not sure exactly how I would put this cupcake together. After discovering Organic Whole Lavender in their herbs and spices section, I decided to chop up the dried buds and use them in the cupcake portion. From there it only made sense to top these dainty cupcakes with honey-infused cream cheese frosting.
These cupcakes were a bit of a risk, but turned out so well! They are absolutely my favorite cupcake recipe so far. The lavender and honey go perfectly together - two gentle flavors.
Note: If you don't live near a Whole Foods, you can purchase culinary lavender on Amazon.
Ingredients
For the cupcakes:
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- About 1/2 teaspoon red and 1/2 teaspoon 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
For the frosting:
- 1/2 cup (1 stick) unsalted 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.
- In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.
- 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
- ...................................
for full recipes please see : www.huffpost.com