I’m so sorry I know this post is a couple days late. It’s because I’m travelling and haven’t got much network. To top it all, I’m actually here for a wedding so it’s a week full of lunches, dinners and parties!
Weddings really are the best way to learn about the culture of a country. Because really, what wedding isn’t steeped in traditions and customs? And as the wife of a friend of the groom I get to observe everything, something I enjoy as a writer and someone fascinated by the world. For a country that shares a border with India, they have a lot in common with Indian weddings, but the differences, however small, make a world of difference.
Anyway, there was this bottle of lavender extract I’d see the past couple months everytime I went grocery shopping. (Is it just me or is grocery shopping so incredibly satisfying?) I’d pick it up, check the crazy, exhorbant price (finding rare ingredients in India comes with a price) and put it back, not able to justify buying it if I wasn’t entirely sure what I’d make with it.
Then I came across this recipe. Not entirely by accident. I had a hankering for something lemony and as the 15th was lemon cupcake day (who knew?), I was debating between lemon blueberry cupcakes or lemon cupcakes with lavender buttercream. I had two boxes of blueberries sitting in the fridge but the latter one appealed to me more. I mean lavender and lemon? I had already worked with a lemon and blueberry duo, I really wanted to try lavender!
I went to the store with much trepedition because 8/10 times when you need something as opposed to want it, it isn’t available. To my luck , it was there and I made these little beauties of gold.
I may never go back to chocolate or vanilla cupcakes again.
Eating one of these is like taking a bite of spring; light, fresh and so incredibly delicious.
It is airy and light and the lemon flavor sings through the entire cupcake, striking the perfect balance between sweet and tart. It isn’t overpowering, but brightens the flavour. The lavender buttercream complements the flavor perfectly, adding a fresh, almost minty taste.
Just look at those beautifully risen golden tops.
For such delectable, flavour-filled cupcakes, they really are very simple and easy to make!
If you’ve got extra lavender buttercream left over, then store in an airtight container and pop into the freezer, it’ll keep for a couple months. I had a ton of buttercream leftover, so I have halved the recipe. Feel free to double it if you’re making more cupcakes. Just keep in mind, the ratio of butter to sugar in buttercream is 1:2 in weight, not volume.
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram (@_littlemiracles_) and I’ll be sure to check it out! ♥
Lemon Cupcakes with Lavender Buttercream
Yield: 1 dozen cupcakes
Recipe adapted from The Cake Blog
6 tbsp unsalted butter, room temperature
3/4 cup sugar
6 tbsp sour cream
1/2 tsp vanilla extract
1 tbsp fresh lemon zest
3 egg whites, large
1 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup milk, room temperature
1 tbsp water
3 tbsp freshly squeezed lemon juice
1/2 cup/4 ounces salted butter
2 cups/8 ounces powdered sugar
1-2 tbsp milk/water
1/4 tsp vanilla extract
3/4 tsp lavender extract (according to taste)
Lavender icing color
- Preheat oven to 175ºC/350ºF. Prepare the cupcake tray and fill with liners. Measure all ingredients and keep ready. Combine dry ingredients such as sifted flour, salt and baking powder and keep aside.
- Beat butter and sugar together in a large bowl till light and fluffy. Add the sour cream and beat well.
- Pour in the flavorings; vanilla and lemon zest; and mix well.
- Halve the seperated egg whites and add one portion and beat well. Add in the remaining egg whites and mix till combined completely. Add in half of the dry ingredients and combine.
- Mix the milk and lemon juice together seperately and pour into batter. Mix well.
- Add the remaining half of dry ingredients and beat well, using a spatula to scrape the sides of the bowl to ensure everything mixes fully. The beaters do not reach the bottom of the bowl sometimes and scraping down the sides helps to evenly mix everything.
- Pour batter into prepared cupcake liners about 3/4 full. Bake for about 15 minutes, keeping an eye on them and using a toothpick or cake tester to check if they’re done.
- Remove from oven when they’re done and leave to cool for a couple minutes. Place on a wire rack to cool completely.
- Prepare the buttercream while cupcakes are cooling down. Cream the butter in a stand/hand mixer until softened. Add in half the sugar and combine.
- Add 1 tbsp. of the milk or water and combine before adding the vanilla and lavender extracts. Beat well.
- Pour in the remaining half of the sugar and beat. If needed, add milk/water, one tbsp. at a time, mixing between each addition if the buttercream start to become dry. Add in the icing color and whip until evenly coloured.
- Transfer buttercream to a piping bag and pipe onto the cooled cupcakes. If not serving immediately, then refrigerate.