Sweet Lavender Cupcakes with Wildflower Honey Frosting

Lavender Cupcakes

I grew up in Europe and  I remember the endless fields of lavender we would see when traveling through the Provence (France).  The wind was the only sound you heard, the flowers swayed and the smell was nothing less than beautifully fragrant.  Not too strong, or overpowering, just right.  And even though the physical distance between me and the Provence has increased a bit, every time I cook or in some other way use lavender, I go back to those memories.

When I came across this recipe of Sweet Lavender Cupcakes with Wildflower Honey, I felt the excitement bubbling up again, and for good reason.  The cupcakes are simple butter cakes, but the frosting and in particular the brittle are what make this cupcake so special.  The Wild Honey Frosting is sweet, but has a distinct flavor of the wild flowers.  (It’s fascinating how the flower can affect the flavor of the honey, worth playing with, I promise).

And then there is the Lavender Brittle… Once the sugar has melted and has reached that beautiful golden color, you add the lavender flowers.  What happens next is nothing short of amazing: your whole kitchen will immediately be filled with the smell of lavender.  Beautiful.  If only I could transmit smell through this pic…

Lavender Brittle

Lavender Wild Honey Cupcakes

You’ll need:

  • 1 recipe Butter Cake
  • 1 recipe Wild Honey Frosting
  • 1 recipe Lavender Brittle
  • Optional: Fresh lavender blossoms / dried flowers

Ingredients (Butter Cake):

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • Paper baking cups
  • Vegetable cooking spray

Directions:

  • Preheat the oven to 350 degrees F.
  • Beat the butter and sugar at medium speed with an electric mixer until creamy.
  • Add the eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt.
  • Add the dry ingredients to the butter mixture alternatively with milk, beginning and ending with the flour mixture.  Beat at low speed until blended after each addition.
  • Stir in the vanilla.
  • Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.
  • Spoon the batter into the cups, filling two-thirds full.
  • Bake for 12-15 minutes or until a wooden pick inserted in the center comes out clean.
  • Cool in the pans on a wire rack for 10 minutes.
  • Remove the cupcakes from the pans to wire racks, and cool completely.

 

Ingredients (Wild Honey Frosting):

  • 1/2 cup butter, softened
  • 8 oz. mascarpone cheese, softened
  • 1/4 cup wildflower honey
  • 1/8 tsp. salt
  • 1 (16-oz) package powdered sugar

Directions:

  • Beat the first 4 ingredients at medium speed with a mixer until creamy.
  • Gradually add powdered sugar, beating at low speed until blended.
  • Beat at high speed 2 minutes or until creamy.
  • Makes 3 cups.

 

Ingredients (Lavender Brittle):

  • Vegetable cooking spray
  • 1/2 cup sugar
  • 1 tsp. lavender (I got dried flowers at Cost Plus World Market)

Directions:

  • Line a baking sheet with heavy-duty foil; coat with cooking spray.
  • Pour sugar in a small saucepan and melt over medium-low heat.  Don’t stir it, but swirl the pan around occasionally to avoid it burning.  Keep the heat low, it’s better to take a bit longer, rather than burning it over high heat as it burns quickly.  DO NOT LEAVE your pan’s side!!
  • Remove the pan from the heat and carefully stir in lavender.
  • Rapidly spread the mixture onto the prepared baking sheet.
  • Cool completely.
  • Break into pieces.
  • Makes 1/2 cup.

 

Assembly:

  • Prepare the Butter Cake as directed.
  • Frost each cupcake with Wild Honey Frosting using metal tip no. 12.
  • Top each with lavender blossoms and 1 piece of Lavender Brittle.

Makes: 12 regular sized cupcakes

Enjoy!

(Recipe by: Jan Moon, adapted by Marieke, aka HRH Mommy)

 

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Published on: June 1, 2012 | Tags: , , , , , ,

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