Tag: Cupcakes

Lavender Vanilla Cupcakes w/ Lavender Pearl Sugar

This cupcake infuses lavender buds into the batter and lavender into white sugar to form a floral pearl. The frosting itself even has full lavender buds in it to create the perfect purple pastry paradise!

Here’s what you’ll need:

  • Half a cup of butter, softened
  • Food-safe lavender buds
  • 2 tsp of vanilla extract
  • half a cup of heavy whipping cream
  • half a cup of sour cream
  • 1& 1/3 cup of flour
  • 1 & 1/4 tsp of baking powder
  • Half a tsp of salt

Preheat oven to 350 F. Combine eggs, butter, vanilla and sugar into a stand mixer and mix on medium speed. Slowly pour heavy whipping cream into mixture, then baking powder, and finally slowly add flour and mix until thoroughly combined. Spoon into cupcake papers or molds and bake for 12-15 minutes or until tops are lightly brown.

For the whipped topping:

  • ! cup heavy whipping cream
  • 3-6 tbsp. of confectionery sugar
  • 1 tsp. vanilla

Combine in stand mixer, and whip on 7-8 until firm, and fluffy, around 5-6 minutes. Pipe onto top of cupcakes on top with a few lavender buds.

For the pearl sugar:

  • 1/2 cup Sugar
  • Water, a few drops
  • 1/2 tsp. Lavender Buds, culinary approved

Add sugar and lavender buds to small sauce pan on quite low heat, drop about 1/4 tsp. of water into sugar and move slowly around pan with rubber spatula, until beads form. Heat slowly until sugar beads dry out most of the way. Let cool, and sprinkle on top of cupcakes.

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Five Days of Cupcakes|Day 2: Mucho Maple Cupcakes

“They say that blood is thicker than water, but maple syrup is thicker than blood. Therefore my loyalties lie with pancakes.”

Abigail Pamela Taylor

I’m inclined to agree with Abigail, though maple syrup also makes great cupcake batter AND frosting!

Here’s what you’ll need for the cupcakes:

  • 6 tbsp of butter, softened
  • 1/12 cup of flour
  • 3/4 cup of sugar
  • 2 eggs, separated
  • 1/4 cup of sour cream
  • 1/2 + 2 tbsp of milk
  • 2 tsp of maple extract
  • 1 tsp of baking soda
  • 1/4 tsp of salt

Preheat your oven to 350 degrees F. Separate your egg whites from your yolks and mix the yolks with sugar and butter in a stand mixer. (Hand mixing not recommended.) Add milk, sour cream, baking soda and salt to the mixing bowl all at once and mix at medium speed. Add flour slowly in as you mix and fold the egg whites after most of the flour has been mixed in. With a spoon, scoop the cupcake mix into your tin or a silicone cupcake mold and bake for between 12-15 minutes.

While those maple joys are baking, why not get to work on the better part of the cupcake duo, the frosting?

Here’s what you’ll need:

  • 4 cups of Powdered Sugar
  • 2 tsp of maple extract
  • 2 sticks of butter
  • 1-2 milk

Combine all the ingredients into a the stand mixer and churn at low speed until smooth.

From here, it’s all what you want to make of it with frosting the cupcakes.

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Thanks for reading!