Lavender Vanilla Cupcakes Topped With Lemon Cream Frosting

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Lavender Vanilla Cupcakes take me to my happy place. I take of bite and suddenly my backyard is transformed into a field of wildflowers as I sit aimlessly pondering the shapes of the clouds above.

I’ve always been that kid with an avid imagination. It serves me well even through adulthood. On days when I am knee deep in parenting and can’t remember the last time I talked to someone over the age of eight, my imagination is sanity. I can calmly rock the baby whose teething, help the boys with homework, and secretly be going on a long walk into the sunset in my mind.

Sprinkle the lavender into the cupcake batter
Sprinkle the lavender into the cupcake batter
Have you tried baking with this stuff?!? Seriously, amazing.
Have you tried baking with this stuff?!? Seriously, amazing.

RX: Lavender Cupcakes

I imagined these cupcakes one day while talking to a friend about the real taste of lavender. It’s not the kind of flavor most people are familiar with. I am fanatic about those little flower buds. The mild earthly, delicate taste is just as good as it smells. I grow my own lavender and was lucky enough to use it in this recipe! Lavender is a natural relaxer and a pain reliever. Who wouldn’t want to eat a cupcake as a form of relieving pain? Stressful days already call for a cupcake, so why not purpose that cupcake to do more than just emotional healing!

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Quite possibly the most beautiful cupcakes to ever exist!

The frosting is whipped and chilled, which perfects the experience.

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Freshly cut lavender from my garden.

I chose to use real lemons, freshly squeezed with lemon zest grated in. That, mixed with Chico Honey Co. Hawaiian Wildflower Honey and coconut cream make this frosting melt in your mouth!

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Tip: For best results place your canned coconut milk in the fridge overnight before baking these.

 

Mixing the honey and the butter for the frosting
Mixing the honey and the butter for the frosting

 

Pair this cupcake with a black tea or some dark roast coffee and you too will imagine yourself somewhere serene.

Lavender Vanilla Cupcakes Topped With Lemon Cream Frosting

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 1 hour

Yield: 12 cupcakes

Ingredients

Instructions

  1. Preheat the oven to 350°. Line 1 cupcake tray with 12 paper or foil liners.
  2. Using a large mixing bowl, whisk together the butter, milk, egg, lavender buds and vanilla bean paste.
  3. Switch to a spatula and add in the flours, baking powder, salt and coconut sugar.
  4. Stir until you reach one consistency.
  5. Pour into cupcake pan. I used a 1/4 cup measurement to pour the batter.
  6. Bake for 18-24 minutes.
  7. While baking, make the frosting.
  8. Using a medium sized bowl, combine all ingredients except the chilled coconut milk.
  9. Blend with a hand blender .
  10. Fold in the chilled coconut milk.
  11. Put the frosting in the freezer for 30 minutes while the cupcakes are cooling.
  12. This will help the coconut milk to thicken even more.
  13. Frost the cupcakes, and enjoy!

Notes

I find the frosting is best chilled. Personally, I make the cupcakes, then frost them one at a time as myself or guests want them. If the frosting is left out, it may soften and drip off the cupcakes slightly.

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