Aug 12, 2010

lavender cupcakes

Since visiting the lavender farm in Michigan last week I have been slightly obsessed with the herb. I went online and ordered lavender toner and eye cream from Avalon organics and also ordered a book on how to grow lavender from Amazon. I was delighted when I came across this recipe for lavender cupcakes on CoconutLime blog!

Ingredients:
for the cupcake:
1 cup flour
1/2 cup light brown sugar (I will use half agave nectar)
2/3 cup milk (i will use coconut milk)
1/4 cup canola oil
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg, at room temperature
2 bags Tazo Ti Kwan Yin (oolong) tea or any herbal tea that you love
for the frosting:
1 cup sugar
1/4 cup water
2 egg whites
1 1/2 to 2 tablespoons culinary grade lavender
pinch salt
food dye (optional)
Directions:
For the cupcakes:
Bring the milk and tea to a boil. Remove from heat and allow to cool to room temperature. Discard the tea bags after thoroughly squeezing out all the milk back into the pan. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. Place all of the ingredients in a large bowl and mix until well combined. The batter will be rather thin, so don't be alarmed. Fill each well 2/3 of the way full. Bake about 15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing.
For the frosting:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, lavender and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Whisk the mixture through a fine sieve into a heat safe measuring cup and discard the lavender. Keep the mixer running (to be safe use a stand mixer or a friend to complete this next step) and pour a continuous stream of molten syrup into the egg whites. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes then throw one in your mouth and enjoy a piece of heaven!

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