Lavendar Cupcakes
by SaraI received the best present in the mail yesterday. THE BEST.
I lived in London a few summers ago and became addicted to two things: Crunchy Nut cereal (which is a Kellogg’s brand and for some unfathomable reason still completely unavailable in the States) and the world renowned Hummingbird Bakery. One of my closest friends actually lives in London permanently now, and sent me the deliciously nutty cereal and the Number 1 Bestselling Hummingbird Bakery Cookbook. I died. Especially when I saw that the bakery’s innovative recipe for Lavender Cupcakes was amongst the numerous cakes, cupcakes, pies and brownies.
I realize a lavender-infused cupcake may sound a bit strange, but trust me when I say you will be addicted from the first bite; it’s light, melts in your mouth, and perfect for summer.
NOTE: So naturally since this is a British cookbook, the ingredients are measured out in the metric system. I’ve spent the last few minutes being a bit flustered trying to convert it, with help from The Metric Kitchen… hopefully it’s about right!
Lavender Cupcakes (makes 12)
1/2 cup whole milk
3 tablespoons dried lavender flowers (the McCormick brand of spices carries it)
1 cup plain flour
A little less than 3/4 cup caster sugar
1/5 teaspoons baking powder
About 3 tablespoons unsalted butter, at room temperature
1 egg
12 small sprigs of lavender, for garnish (optional)
Lavender Frosting
2 tablespoons whole milk
1 tablespoon dried lavender flowers
1 1/3 cups of icing sugar, sifted
1/3 cup unsalted butter, at room temperature
A couple drops of purple food coloring (optional)
A 12-hole cupcake tray, lined with paper cases
Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.
For the Cupcakes
Preheat the oven to 325 degrees F.
Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
For the frosting
Beat together the icing sugar, butter and food coloring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.
Enjoy!













