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La La Lavender & Lemon Cloud Cupcakes
La La Lavender & Lemon Cloud Cupcakes
- Recipe Submitted by Marsala on 11/03/2014
Category: Holiday, Kids, Cakes
Ingredients List
- For the Cupcakes:
- 1 cup (240 ml) (8 oz) buttermilk, at room temperature
- 2 eggs + 1 egg yolk, at room temperature
- 1/4 teaspoon (1.25 ml) pure vanilla extract
- 2 cups (230 g) cake flour, sifted
- 1-1/4 cups (250 g) granulated sugar
- 1-1/2 teaspoon (8 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon (2 g) salt
- 1/2 cup (1 stick) (115 grams) unsalted butter, at room temperature
- Finely grated lemon zest (rind) of two medium-large lemons
- For the Frosting:
- 3 sticks (340 g) unsalted butter, softened and cut into cubes
- 3.5 cups (400 g) confectioners”™ sugar, sifted
- 3 tablespoons (45 ml) whipping cream (35% cream), or whole milk
- 1 tablespoon dried Culinary Lavender
- 1 teaspoon (5 ml) pure vanilla extract
- a pinch of salt
Directions
For the Cupcakes:
1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of buttermilk, and vanilla. Set aside.Sift the cake flour 3 times.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
6. Divide the batter into your prepared liners, no more than 2/3 full.
7. Bake until a toothpick comes clean when inserted into the center of the cupcake (~15 minutes). Be so careful to not over-bake. Place hot baking pans on wire racks, then carefully (they”™re hot!) remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
For the Frosting:
8. In a small bowl or glass, stir the dried lavender into the whipping cream (or milk); cover with plastic wrap overnight (or for at least several hours).
9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4”³ on my KitchenAid). Butter will become very pale & creamy.
10. Strain the lavender cream and add to butter, along with all remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
11. Add a few drops of Violet gel colour (I used Grape Violet by Sugarflair and a drop of Americolor Electric Purple ) and mix until blended.
12. Assembly of the La La Lavender & Lemon Cloud Cupcakes:
23. Add 1 tablespoon of lemon curd on top of each cupcake and gently spread (be careful to not put more than this, or it will ooze).
14. Fill a small pastry bag fitted with pastry tip of your choice (I used a plain large round tip) about 1/2 full with frosting and pipe a generous swirl on top of the lemon curd.
15. Top with a Lavender & Lemon Shortbread Cloud. Finish with a scalloped cupcake wrapper or design of your choice
1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of buttermilk, and vanilla. Set aside.Sift the cake flour 3 times.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
6. Divide the batter into your prepared liners, no more than 2/3 full.
7. Bake until a toothpick comes clean when inserted into the center of the cupcake (~15 minutes). Be so careful to not over-bake. Place hot baking pans on wire racks, then carefully (they”™re hot!) remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
For the Frosting:
8. In a small bowl or glass, stir the dried lavender into the whipping cream (or milk); cover with plastic wrap overnight (or for at least several hours).
9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4”³ on my KitchenAid). Butter will become very pale & creamy.
10. Strain the lavender cream and add to butter, along with all remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
11. Add a few drops of Violet gel colour (I used Grape Violet by Sugarflair and a drop of Americolor Electric Purple ) and mix until blended.
12. Assembly of the La La Lavender & Lemon Cloud Cupcakes:
23. Add 1 tablespoon of lemon curd on top of each cupcake and gently spread (be careful to not put more than this, or it will ooze).
14. Fill a small pastry bag fitted with pastry tip of your choice (I used a plain large round tip) about 1/2 full with frosting and pipe a generous swirl on top of the lemon curd.
15. Top with a Lavender & Lemon Shortbread Cloud. Finish with a scalloped cupcake wrapper or design of your choice
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