Lemon Cupcakes with Lavender Icing

Lavender is an acquired  flavor however when paired with lemon it is really quite decadent. Great for a bridal or baby shower or for your special someone on Valentine’s Day.

 

Serves per cupcake

Lemon Cupcakes with Lavender Icing
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Ingredients

  • 2 sticks butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/3 cup milk
  • 1/2 tsp dried lavender
  • 3 cups powdered sugar
  • food coloring

Instructions

  1. Preheat oven to 350 degrees F. Prepare a muffin tin with cupcake liners.
  2. In a large mixing bowl add the butter and sugar.
  3. Beat until creamy.
  4. Beat in the eggs one at a time.
  5. Add the flour, baking soda and salt.
  6. Pour in the 1 cup of milk.
  7. Add the lemon zest and juice.
  8. Fill the cup cake liners 2/3 full with the batter.
  9. Bake for 20-23 minutes or until a tester comes out clean when inserted in the center. Remove from heat and let cool on a rack.
  10. While the cupcakes are baking bring the 1/3 cup of milk to a simmer.
  11. Add the the lavender.
  12. Remove from heat and let steep for 10 minutes. The longer you let it steep the stronger the lavender flavor.
  13. Strain the milk into a small bowl.
  14. Add the powdered sugar to a large bowl.
  15. Slowly add the lavender milk to the sugar until you get the consistency you want for your icing.
  16. By combining one drop of blue food colouring and 1 drop of red in a small bowl you will get purple. Starting with a tiny tiny drop add the purple to the icing and combine until you get a nice lavender colour.
  17. Spread icing on cooled cupcakes.
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Preheat oven to 350 degrees F. Prepare a muffin tin with cupcake liners.  In a large mixing bowl add the butter and sugar.

Beat until creamy.

Beat in the eggs one at a time.

Add the flour, baking soda and salt.

Pour in the 1 cup of milk.

Add the lemon zest and juice.

Fill the cup cake liners 2/3 full with the batter.

Bake for 20-23 minutes or until a tester comes out clean when inserted in the center. Remove from heat and let cool on a rack.

While the cupcakes are baking bring the 1/3 cup of milk to a simmer.

Add the the lavender.

Remove from heat and let steep for 10 minutes. The longer you let it steep the stronger the lavender flavor.

Strain the milk into a small bowl.

Add the powdered sugar to a large bowl.

Slowly add the lavender milk to the sugar until you get the consistency you want for your icing.

By combining one drop of blue food coloring and 1 drop of red in a small bowl you will get purple. Starting with a tiny tiny drop add the purple to the icing and combine until you get a nice lavender color.

 

Spread icing on cooled cupcakes.

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