Lavender And Honey Cupcakes Recipes

LAVENDER VANILLA CUPCAKES WITH HONEY BUTTERCREAM

Steps:

• For the cupcakes, preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
• In a food processor or blender, combine milk and lavenderr and pulse until well chopped. Set aside.
• In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• In a large microwave-safe bowl, melt butter in the microwave for approximately 1 minute. Whisk in granulated sugar. Whisk in egg whites, yogurt, reserved milk with lavendar, and vanilla extract until combined.
• Split vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter and whisk until combined.
• Slowly add dry ingredients into the wet ingredients and whisk gently until no lumps remain.
• Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

LAVENDER-HONEY CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes. Honey Frosting
• Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.

HONEY LAVENDER CUPCAKES

Steps:

• In a small pot combine the milk and dried lavender and bring to a boil over high heat.
• Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.
• Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.
• Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
• In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
• Add in the egg white, vanilla extract, and yogurt and mix on high for another 2 minutes.
• Add in the flour, baking powder, and salt and begin to mix on low.
• With the mixer on low, slowly pour in the lavender milk and mix until just combined.
• Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.
• In the bowl of a stand mixer with the paddle attachment, cream the butter, shortening, and honey together on high for 5 minutes until light and fluffy.
• Add in the icing sugar and salt and mix on low until combined.
• Add in the lavender milk and mix on low until combined.*
• Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
• Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.
• Store leftover cupcakes in an airtight container in the fridge for up to 7 days.

HONEY CUPCAKES WITH LAVENDER RECIPE

Steps:

• Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
• Sift the flour and baking powder together and set aside.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the honey. Fold in half the sifted flour, then the milk, then the rest of the flour. Gently fold in the lavender buds.
• Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
• For the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk. Colour the buttercream with grape violet food colouring paste.
• Pipe onto the cupcakes using a piping bag and then, garnish with the lavender.

LAVENDER CUPCAKES WITH HONEY FROSTING RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Line muffin tins with cupcake liners. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture to the butter mixture. Stir in the milk. Scoop batter evenly into lined muffin tins. Bake for 18 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool completely. FROSTING: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake's surface, and slowly swirl in wider circles. It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl. You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife. Lightly drizzle a little honey on top of the frosting and enjoy!

LAVENDER AND HONEY CUPCAKES

Steps:

• Preheat oven to 400°; place 18 baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake for 20 minutes or until tests done.
• Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
• To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
• Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
• Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.

LAVENDER HONEY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
• Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
• For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
• Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.