LAVENDER HONEY CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
- Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
- For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
- Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
LILY VANILLI'S HONEY, LAVENDER & ALMOND CUPCAKES
The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive.
Provided by Taste and Smile
Categories Dessert
Time 40m
Yield 13 Cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 180ºc.
- Sift together flour, salt and baking powder in a small bowl.
- In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
- Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
- Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
- Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
- Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
- For the frosting - Lily Vanilli's Lavender Honey Icing:.
- Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins - until lightly browned - and allow to cool.
- Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
- Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
- For the Lavender Milk:.
- Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan. Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.
Nutrition Facts : Calories 415, Fat 12.6, SaturatedFat 7.6, Cholesterol 64.5, Sodium 82.6, Carbohydrate 72.2, Fiber 0.7, Sugar 50.7, Protein 4.4
ALMOND CUPCAKES
These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.
Provided by Pikake21
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream butter at medium speed until smooth, add sugar and beat until well.
- Add two eggs, beat until smooth.
- Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
- Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
- Makes 24 regular size or approx 10 jumbo size.
LAVENDER CUPCAKES
The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead.
Provided by Shannon Cooks
Categories Dessert
Time 48m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- CUPCAKES:.
- Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
- Put the sugar and lavender flowers in a food processor. Process briefly to combine.
- Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
- Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
- Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
- DECORATING:.
- To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
- Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.
Nutrition Facts : Calories 210.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 217.8, Carbohydrate 31.2, Fiber 0.3, Sugar 23.1, Protein 2.5
HONEY ALMOND CUPCAKES
I was trying to come up with a cupcake that had lots of flavor without the added sugar that normal cupcakes had, plus using heathier ingredients.
Provided by Serenity6710
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Cake:.
- 1. Preheat oven to 375F degrees.
- 2. Mix oil, honey, almond extract and egg yolk together.
- 3. Add salt, baking powder, flour and milk together.
- 4. Beat egg white until stiff and fold into batter until creamy.
- 5. Pour batter into paper lined cupcake pan.
- 6. Bake for 20 min or until toothpick comes out clean.
- 7. Let cool.
- Topping:.
- 1. Whip cream (I prefer heavy whipping cream).
- 2. Mash your favorite berries.
- 3. Blend berries into whipped cream.
- 4. Add on top of cupcakes.
Nutrition Facts : Calories 133.2, Fat 8.4, SaturatedFat 2, Cholesterol 21.4, Sodium 147.5, Carbohydrate 13, Fiber 1.1, Sugar 4.8, Protein 2.5
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