Friday, May 13, 2011

Mom's Lavender Cupcakes

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My Mom is pretty cool. And I'm not just bragging. She's the kind of mom who would get tipsy on free wine in Disneyland and go to a fancy smansy hotel to steal cream cheese (true story). She's supportive as heck, but has given me a good kick in the bum when I'm in need of one. She also loves lavender. And my cupcakes.

My family and I are separated by about 120 km and a border, but that makes the trip down much more special. Even though Mom says they're no longer "dessert people", I always try to bring down something sweet. Last year for Mother's Day, I brought these lovely Fruit Tart Cupcakes, which were devoured pretty quickly. Which is surprising, because my Dad has always claimed to be a 'Chocolate Guy'. Last weekend, I used my mom's favourite flowery herb, which always thrive in her garden. Lavender has an amazing sent and, very much like rosewater, leaves baked goods with a light floral taste and a fresh finish. Perfect with some lemon buttercream on top.

These cupcakes are for all those Mom's who put a little humour and a lot of love into their daughters' lives.

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Mom's Lavender Cupcakes
adapted from Cream Puff in Venice
Makes about 9 cupcakes

1/2 cup sugar
2 Tablespoons dried lavender (flowers only, no stems)
1/2 cups butter
2 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoons vanilla
3 Tablespoons milk

1) Preheat oven to 350. In a small mixing bowl, whisk together your flour, baking powder, and salt. Set aside.

2) In a food processor (I'm sure a blender would work too), pulse together your sugar and lavender for about a minute. You should really be able to smell the fresh lavender as the oils of the flowers get crushed up well. Pour your sugar into a mixing bowl and mix in your butter until light a creamy. Add the eggs, one at a time, then the vanilla and milk. Mix well until all your wet ingredients are well incorporated throughout the mixture.

3) With a wooden spoon, mix in your dry ingredients. Stir until everything has just come together. Spoon 3 tablespoons into each of your cupcake liners and bake for about 20 minutes - or until you cake tester comes out clean and the tops of your cakes are golden. Leave out to cool before frosting.

Lemon Cream Cheese Frosting
8 oz cream cheese
1/2 cup butter
confectioner's sugar (2 to 3 cups - depending on how you like your frosting consistency)
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
purple colouring gel (optional)

1) Fluff together your cream cheese and butter until light. Add the lemon juice and zest and mix well. Begin adding your confectioner's sugar, a half cup at a time, until you get the consistency you're looking for. I like mine less sweet and a little runny, so I was on the lighter side of 2 cups. Add the colouring if need be. Frost on top of the cooled cupcakes and enjoy with Mum.

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I will be entering this recipe in this month's Mystery Box Challenge from the Sweetest Kitchen! If you enter this month's contest, check out all the cool prizes you could possibly get your hands on:


RavieNomNoms said...

Those are so gorgeous!! pretty

Kelly | Eat Yourself Skinny said...

Awww these are soo pretty and look delicious!! Loving your blog and so glad to be your newest follower! :)

Unknown said...

Beautiful cupcakes.. Good luck in the challenge. The color on these cupcakes is amazing!

Leanne said...

So beautiful! Are you going to be bringing these to the market? (hint hint i want to buy some)

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