I want to put it in everything I bake and cook.
Like - lavendar roast chicken?! Yes please! Or lavender crème brûlée!? Oh my!
For the baby shower however, I decided to make cupcakes so I could decorate them all cute - just like Martha would. These, like my Dutch Apple Pie, are totally not gluten-free, low-glycemic or Dukan friendly.
So - how did I make these cupcakes?
Easy as pie...but not Dutch Apple Pie (that was super hard).
What You'll Need:
- A vanilla cupcake mix from the grocery store (I know...mega cheat, I can feel Martha shaking her head). My cake mix called for the following to be added: 2 eggs, 100ml skim milk, 1/3 cup room temperature butter
- 1 Tbsp dried lavender
- 1 large lemon for zesting and juicing
- Zest your lemon
- Pestle up your dried lavender so it is a bit more fine
- Add the two eggs and milk into the pre-made cake mix
- Blend with your hand mixer until smooth
- Slowly chunk in the room temperature butter and mix until very smooth
- Add in your lavender and lemon zest
- Squeeze half of your lemon into the mix (I usually pre-squeeze the lemon over a separate bowl so I can remove all seeds first)
- Mix thoroughly
- Pour into 12, lined cupcake tins
- Bake for how long your boxed mix said to at the heat it told you to. Mine said 20 minutes at 180C (or 350F)
- Let cool completely before you decorate - nobody likes runny icing
- I made a simple glaze for my cupcakes as I am not an icing/frosting fan
- You can add some lemon juice into your glaze and even add a few dried lavender flowers on top to really hit it home that you are a culinary wizard
- I made a lemon lavender cake a few weeks back, and instead of a glaze, I candied lemons and added the lemon-infused simple syrup over the top (yeah I did!).
STEWART SCORE:
Appearance: 2
Taste: 2 (they were a hit!)
Ease: 2 (they would still rank a 2 even if you don't cheat and use a boxed mix)
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