Summer lavender cupcakes
I’ve been running a little low on cooking ideas lately, so I’ve been taking requests. S requested chocolate cupcakes with lavender frosting, a prospect that I was quite happy to try out. I had no idea how to make lavender frosting, so I got to do one of my favorite things — recipe surfing — until I found the perfect idea. Be warned, the final result is REALLY GOOD. The frosting is a sweet, intense lavender, and the cake is a moist, vegan chocolate. The pairing is perfect.
1.5 C flour
1 C sugar
1 tsp baking soda
1/2 tsp salt
3 tbsp baking cocoa powder
3 oz oil (use a liquid measure for precision)
1 C cold water
1 tbsp white vinegar
1.5 tsp vanilla
Preheat oven to 35o degrees. Set up cupcake pan with liners. Mix all dry ingredients in one bowl and all wet in another. It’s crucial that you don’t mix them together immediately, or the leavening reaction will take place at the wrong time. Mix wet to dry gradually, while stirring. Mix quickly until only lumps that remain are small. Spoon batter into cupcake pan, bake for 18 minutes or until toothpick comes out clean. Let cool before frosting.
3 tbsp fresh lavender buds, or 1 tbsp dry lavender
1/3 C milk
1.5 C powdered sugar
1/3 C butter, room temperature
Heat lavender with milk in pan until milk boils. Take off heat, allow to stand for 10 minutes. Strain lavender out. Chill milk until cold. Cream butter together with the sugar. Add one tablespoon of the milk, mix until consistency of frosting. It may be necessary to add more milk, a little at a time, until frosting is ideal texture. To get a lavender color, I added one drop each of red and blue food coloring. When cupcakes are cool, frost.
Makes twelve cupcakes. Frosting adapted from Betty Crocker and Martha Stewart. Cake adapted from this recipe.