FOOD

Honey Lemon Lavender Cupcakes

Filled with a dollop of honey, these pretty cupcakes feature lavender and lemon for a bright, citrusy twist.

FOOD

Honey Lemon Lavender Cupcakes

Filled with a dollop of honey, these pretty cupcakes feature lavender and lemon for a bright, citrusy twist.

Ingredients

Frosting

  • 1 batch fluffy vanilla buttercream frosting
  • 1 drop yellow food gel
  • Zest of two lemons + Juice

Honey Lemon Lavender Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 milliliters honey
  • 2 drops purple food dye
  • 200 grams lavender buds + extra to sprinkle

Steps

Frosting

  1. Add yellow food dye, lemon juice and lemon zest to frosting and mix until well combined.

Honey Lemon Lavender Cupcakes

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk, lavender buds, purple food gel, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.
  10. Core the centre of each cupcake and fill with honey.
  11. Fit the end of a piping bag with a Wilton 6B piping tip and frosting a swirl.
  12. Finish off with a sprinkle of lavender buds.