Sugared Lavender Cupcakes

Apr 03, 2025April 3, 20250 39
in Cake & Desserts, Easter, Muffins & Loaves

Prep Time

2 hours

Bake Time

15 min

Yield

24

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

FOR SUGARED LAVENDER
1 egg white, whisked until frothy
Sprigs edible dried lavender
1/2 cup superfine sugar
...
FOR CUPCAKES
1 1/2 cups ROGERS FOODS ALL PURPOSE FLOUR
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
3/4 cup granulated sugar
2 tsp. edible dried culinary lavender, ground in a spice grinder or crushed with mortar and pestle
1/2 cup (1 stick) unsalted butter, at room temp
2 large eggs, at room temp
1 tsp. pure vanilla extract
3/4 cup whole milk, room temp or slightly warm
...
FOR LAVENDER BUTTERCREAM FROSTING
1/4 cup whole milk
1 Tbsp dried culinary lavender
1 cup (227g) unsalted butter, room temperature
3 1/2 cups (420g) powdered sugar
1 tsp pure vanilla extract
1/4 tsp salt, or to taste
2-4 drops of purple food colouring

Instructions

1.MAKE THE SUGARED LAVENDER
2.Dip a dry pastry brush very slightly in egg white and lightly brush lavender sprigs. Coat with sugar, shaking off excess. Allow to dry for 10 minutes on a parchment-lined baking sheet.
3....
4.MAKE THE CUPCAKES
5.Heat oven to 350°F. Line two 12-cup muffin pans with white or lavender paper liners.
6.In a medium bowl, whisk together flour, baking powder and salt.
7.Using an electric mixer, beat granulated sugar, lavender, and butter in a medium-high bowl until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add eggs one at a time, beating until each is incorporated before adding the next egg. Beat in vanilla.
8.Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating until incorporated. Fill muffin cups just under halfway (the final height of cupcakes should be just below the tops of the cupcake liners). Bake until a toothpick inserted into the centers comes out clean, 12 to 15 minutes. Transfer to a wire rack and let cool. Repeat with the remaining batter, reusing the muffin pan.
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10.MAKE THE FROSTING
11.Add the whole milk into a small saucepan. Cook over medium heat, stirring frequently, until the milk begins to simmer. Remove from the heat and stir in the dried culinary lavender. Let the lavender steep in the milk for 15 minutes, then strain the milk through a fine mesh sieve set over a small bowl. Press all the excess milk out of the lavender buds before discarding them. Allow the lavender milk to cool completely before adding it to the buttercream.

12.In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine, too!), cream the butter on medium-high until it’s creamy and light in colour, about 5 minutes.

13.With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition and ensuring each cup is fully incorporated before adding the next one. Add the lavender milk, vanilla, salt, and food colouring (if using) and continue mixing on low speed until thoroughly combined and smooth, scraping down the bowl and paddle as needed.
14....
15.Pipe the frosting onto cooled cupcakes and adorn with your sugared lavender!
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