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
- Add yellow food dye, lemon juice and lemon zest to frosting and mix until well combined.
Honey Lemon Lavender Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven.
- Line a cupcake tin with cupcake liners.
- 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).
- Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, lavender buds, purple food gel, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- 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.
- 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).
- Bake for 20-25 min or until a toothpick inserted comes out clean.
- Allow them to cool completely on a wire cooling rack before frosting.
- Core the centre of each cupcake and fill with honey.
- Fit the end of a piping bag with a Wilton 6B piping tip and frosting a swirl.
- Finish off with a sprinkle of lavender buds.