2014-02-04_1115

Lemon Lavender Cake

1/2 cup  whole milk
3 tablespoons dried edible lavender
Zest of 1 lemon, divided
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
3/4 cup granulated sugar
3 tablespoons unsalted butter, softened
1 egg

Place milk, lavender and half of the lemon zest in a saucepan and bring to a simmer. Remove from heat and set aside to cool.
Preheat oven to 350 degrees.
Prepare cupcake tins with liners.
Sift dry ingredients into stand mixer bowl.
Add butter, sugar and remaining zest and mix until sand-like texture is achieved.
Strain cool infused milk. Discard lavender and zest pieces.
Beat egg and add to infused milk.
Slowly add egg mixture to mixer on medium speed until combined. Scrape down bowl as necessary.
Fill cupcake liners 2/3 full and bake for 15 to 20 minutes until they spring back to the touch.
Cool completely before frosting.


Comments

leahshoes Says... 5 Feb 2014 , 11:38am

Looks amazing! What did you use for the frosting?

LeanneW Says... 5 Feb 2014 , 12:01pm

It is poured fondant. We have several recipes here on Cake Central. You can apply it by dipping, or in this case pouring it onto the cupcakes. Let it dry and it will make a shiny shell finish. You can flavor or color it any way you like.

http://cakecentral.com/b/recipe/food-processor-poured-fondant http://cakecentral.com/b/recipe/poured-fondantno-food-processor

khamilton Says... 6 Feb 2014 , 5:51am

Oh yum! Would this recipe be suitable to use for a tiered cake?

Anaisa315 Says... 6 Feb 2014 , 8:07am

I'm going to use this for my Easter cake this year instead of my traditional strawberry! What a great way to use up the last of my dried lavender.

Spuddysmom Says... 11 Feb 2014 , 11:25am

Another wonderful recipe! Thank you so much for sharing.


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