If you have dried lavender or fresh flowers (lucky you!), then such a lavender cupcake will be a great addition to a cup of fragrant tea in the autumn evening. Or a snowy afternoon. Or in the spring, when nature is just waking up. It has a light aftertaste and aroma of lemon and lavender, not too sweet and moist.
ENERGY VALUE PER PORTION
- CALORIE CONTENT251KCAL
* CALORIES CALCULATED FOR RAW FOODS
Wheat flour120 g
Dried Lavender Flowers4 Tbsp
Baking powder1.5 teaspoons
Chicken egg1 piece
Violet food coloringto taste
Lavender flowers12 stems
Icing sugar250 g
COOKING INSTRUCTION 40 MINUTES PRINT
- 1. In 120 ml of milk, put 3 tablespoons of dried lavender, cover and refrigerate for several hours or at night, if possible. Do the same with 25 ml of milk and 1 tablespoon of lavender for glaze, in a separate container.
- 2. Preheat the oven to 170 degrees. OVENThermometerTOOL
- 3. Put flour, sugar, baking powder and 40 grams of butter in the mixer bowl and beat at a slow speed until you get a homogeneous mixture. MixerTOOL
- 4. Pour lavender milk prepared for muffins into the dough. Mix well.
- 5. Add the egg and beat. CHEAT SHEETHow to check the quality of eggs
- 6. Put paper cupcake liners in a 12 muffin mold. Fill the forms in 2/3 with a spoon and bake in a preheated oven for 20–25 minutes.
- 7. Leave the muffins to cool slightly before removing them from the mold.
- 8. For icing, beat together icing sugar, 80 grams of butter and food coloring using an electric mixer.
- 9. Slow down to add lavender milk prepared in advance for glaze. Beat until smooth at high speed for about 5 minutes, no more.
- 10. When the cupcakes are already cold, put the icing on top and decorate with a sprig of lavender, if any.