Lavender Lemonade Cupcakes
Author: CLAIRE OF THE SIMPLE, SWEET LIFE
Recipe type: DESSERT
Serves: 12 CUPCAKES
Ingredients
For the lemon cupcakes:
- ½ stick (4tbsp) salted butter, at room temp.
- 1 cup granulated sugar
- 2 eggs
- 1 cup all purpose flour
- 1 tsp. baking powder
- ½ cup milk
- ¼ cup fresh lemon juice (1 large lemon)
- 1 tbsp. freshly grated lemon zest
For the lavender frosting:
- ½ cup boiling water + ¼ cup
- 10-15 stems fresh organic lavender
- 1 cup granulated sugar
- 3 egg whites
Instructions
- In a large bowl (or in a stand mixer), cream the butter until smooth. Add the granulated sugar and continue beating until light and fluffy (about 2-3 minutes). Add your eggs one egg at a time, beating between each new addition until just combined. In a small bowl, whisk together your all purpose flour and baking powder. Using a spatula, fold half of your flour into the batter. Add the lemon juice, milk, and lemon zest, gently folding that in until just combined. Add the remaining half of the flour to the batter, and fold that in until incorporated.
- Pour your batter into a lined cupcake pan, and bake at 350F/175C for 16-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- To make the extract for your frosting, combine ½ cup boiling water and 10-15 stems of fresh organic lavender in a cup. Allow to steep for about ½ hour.
- For the frosting, combine the remaining ¼ cup water and 1 cup of granulated sugar in a small saucepan over low-medium heat. Bring the syrup to a boil, and allow to boil until clear. While the syrup heats up, whip you egg whites to stiff peaks in a stand mixer. Slowly pour the syrup into the egg whites with the mixer on low. Add 3 tablespoons of the lavender water and increase the speed to high. Whip until the frosting has cooled and holds it form. For a purple colored frosting, add a few drops of purple gel food coloring.
