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  • Writer's pictureKatie Dolatowski

Lavender and Raw Honey Cupcakes



So, I know most people do not like the taste of lavender. BUT! You must do it right.


Lavender done right is a nice, earthy and airy, slightly minty freshness that, when paired with good sugar, smells like an old school ice cream parlor.


Now, honey. Here, I used fresh honey from a bee farm kindly gifted by a family friend. It's lighter in color, more liquid-y, and organic, however honey from the grocery store may be substituted. But... if you can get your hands on some fresh honey at a local store or farm, I highly recommend it.


This recipe is adapted from Sally's Baking Addiction. She does a wonderful vanilla cupcake that is light a fluffy, so I did my own take on it.

The honey will add a little more moisture and also a slightly caramelized top of the cupcake. BUT- this is not a "moist" cupcake. It is very, very light and fluffy, but the additional honey makes it light as a feather without being dry. I also use superfine sugar and sift my flour. It may seem a bit extra, but it. is. worth. it.


Here I used a velvet-y buttercream, thick but not hurting- your- teeth sugary. In every frosting recipe I have made, a good whipping cream makes a huge difference. In the recipe, I used Silk AlmondMilk Dairy- Free Whipping Cream. So, so good.


And lastly, our topper. These are actually Harney & Sons Blue Lavender Tea Leaves. Culinary grade and a beautiful touch.


Enjoy!


Ingredients

For cupcakes:

• 1 stick, 8 tablespoons unsalted butter

• 1/2 cup superfine sugar

• 3 egg whites

• 1/2 cup full- fat sour cream

• 1/2 teaspoon Lavender extract

• 1/2 teaspoon Pure Vanilla extract

• 3 tablespoons fresh honey


For the frosting:

• 1 1/2 sticks, 12 tablespoons unsalted butter

• 3 cups powdered sugar

• 2 tablespoons heavy whipping cream

• 1/4 teaspoon Lavender extract

• 1/2 teaspoon Pure Vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a separate bowl, whisk together flour,

  3. Using a handheld mixer or stand mixer, beat the butter on high until smooth and creamy, about 2 minutes. Beat in the sugar until combined, about 2 minutes.

  4. Beat in on medium- low speed the egg whites, scraping down the sides of the bowl afterwards. Beat in the sour cream, extracts, and honey.

  5. Slowly add the flour mixture while mixing on low, until just combined. Slowly add the milk and mix on low until combined.

  6. Fill cupcake liners about 3/4 full, and bake 18-20 minutes. The cupcakes are ready when you can press a finger lightly on the top and it springs back. Do not brown the cupcakes.

  7. Remove from oven and let cool two hours. Place cupcakes on a cooling rack as soon as you feel comfortable touching the cupcake pan.

  8. To frost: Mix the butter and extracts on high speed for 5-6 minutes until pale and very creamy. On low speed, slowly add half of the sifted powdered sugar and 1 tablespoon whipping cream until just combined. Add the other half of the powdered sugar and whipping cream and beat on medium- high for 3-4 minutes until velvety. If using food coloring, mix in no more than 5 drops on medium speed for a minute. Frost cupcakes.

  9. Enjoy. :)

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