Monday, February 28, 2011

Lavender Cupcakes



Lavender is something you either love or you hate.

I happen to love it.

It conjures up fond memories of my granny and her lovely boudoir. She had a massive collection of perfumes, body creams and facial creams you name it, she had it. I distinctly remember the faint smell of lavender in her bedroom.

In particular I remember little purple lavender soap's in the bathroom. I loved using these when I was a child. I would have a big bubble bath, either filled with a lavender scented oil, liquid soap. Or use the little lavender soaps. Made me feel like such a grown up!

I came across these lavender cupcakes on Nigella's website a while ago, and forgot about them. I find so many recipes that I want to try bake, cook, steam, fry or whatever that I have a foodie folder so I don't forget to try these cooking delights I come across.

After going through the folder I decided it was time to try the lavender cupcakes. Cooking with lavender is very experimental, if you add too much it is horrible, and very flower gardeny.

I had made my own lavender sugar from lavender, so that was ready to use. It is just like making a vanilla bean sugar. Add a few stalks of well washed lavender to caster sugar and set aside to permeate the sugar. You can use it in sweet baking or even some Moroccan type foods.

I adored the smell of the lavender sugar so much that I also tried making a lavender essence. Again wash some lavender stalks really well, put them into glass jars, and fill with a clean tasting alcohol. I used a good quality vodka. It makes the most amazing essence. And it is really cheap too!


Makes 6 Texas muffins size, or 10 cupcake size

Cake Ingredients
90 grams butter softened
2 teaspoons lavender essence
1 teaspoon vanilla
1/2 cup caster sugar
2 eggs
1 1/4 cup self-raising flour
1/4 cup almond meal
2 tablespoons milk

Icing
1 cup icing sugar
50 grams butter softened
1/2 teaspoon lavender essence
2-4 teaspoons milk
food colouring and sprinkles

Method
preheat the oven to 170C
1. Place all the batter ingredients into a mixmaster and mix until it forms a firm cake batter, should take 3 minutes. Dollop the cake batter into prepared cupcake pan, lined with paper patty's. Bake for about 25 minutes. Place them on a rack to cool completely.
2. Beat all the icing ingredients until it comes together. Ice the cupcakes and decorate.

2 comments:

  1. I do like lavender, but I can never get my head around eating things with that flavour (same goes for violet & rose flavoured things)!

    ReplyDelete
  2. Leah I love these! You are so damn creative !

    ReplyDelete

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