Sunday, September 15, 2013

Lavender Scented Cupcakes with Perfect Buttercream Frosting

These lavender cupcakes are simply elegant. They're buttery and subtly scented with dried lavender flowers. They're perfect for afternoon tea or just about anytime!
 


Lavender Scented Cupcakes

½ cup sugar

¼ teaspoon dried lavender flowers

1 stick unsalted butter, at room temperature

2 eggs

1 cup self-rising flower

2 tablespoons milk

 
Directions:

 

1)      Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners.

2)      Put sugar & lavender flowers in a food processor & process to combine.
 
 

3)      In a stand mixer, beat butter & lavender sugar until pale and fluffy.

4)      Beat the eggs into butter mixture, one at a time. Sift in flour & mix in milk. Do not over beat.
 
 

5)      Spoon mixture into paper liners. Bake for about 14-18 minutes. Until golden brown and tops spring back.

6)      Transfer to a wire rack and cool completely before decorating.
 
 
Perfect Buttercream Frosting

 
6 tablespoons unsalted butter, at room temperature

2 cups confectioner’s sugar, sifted

½ teaspoon vanilla extract

pinch of salt

2 tablespoons heavy cream

lavender food coloring

 
Directions:

1)      In a stand mixer, beat butter on medium speed until smooth.

2)      Add confectioner’s sugar, vanilla & salt and beat on low until just combined. Increase speed to medium & beat until smooth.

3)      Add heavy cream and food coloring & beat until light & fluffy, about 2 minutes.

4)      Pipe frosting on cooled cupcakes & top with sugar pearls (optional).

 
So pretty! Enjoy!