Inspired In Seattle

You get more bees with Honey and Lavender CupcakesJ

On a recent trip to Seattle I discovered the wonderful flavor that is lavender. It was in everything; my tea, my ice cream and my cupcakes. I was in love with the delicate smell and flavor of that little purple flower. It was on that trip that I decided that lavender was an ingredient worth experimenting with and that my first experiment would be making lavender honey cupcakes inspired by my newly found favorite ice cream flavor.

Great city!

I realize that this is a recipe better suited for the welcoming sunshine and flowers of spring, however it took me a while to find the necessary key ingredient, lavender.

Recipe adapted from Jessie's Kitchen Chronicles

Basic Cupcake Mix  (12-15 cupcakes)

1/2 cup (1 stick) butter, softened


1 cup sugar


2 eggs


2 teaspoons vanilla extract


1/2 teaspoon red and 1/2 teaspoon blue food coloring ( color can be adjusted to your liking) 


1 1/2 cups all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon salt


2 1/2 tablespoons dried lavender buds
 from Penzey’s (this amount creates a very strong lavender flavor so use according to your taste)

2/3 cup cold milk

The Frosting


1/2 cup (1 stick) unsalted butter, softened


8 ounces cream cheese, softened

2 cups powdered sugar
 (you can also adjust this according to your taste)

2 teaspoons vanilla extract


2 tablespoons honey, plus a little extra for drizzle

..and let the magic begin.

1. I think baking is easier and less stressful when everything you need is measured out and ready to go, your choice. On that note it is always good to have your oven ready so before you begin to gather your ingredients preheat the oven to 350 F and line your muffin tins with cupcake liners. 

2.  Cream the softened butter and sugar together either with a hand mixer or in the bowl of an electric mixer. Once the ingredients are creamed together add the eggs one at a time making sure that each egg is beaten into the mixture before adding the next. So in the famous lyrics of Michael Jackson you’re gonna “beat it, beat it, beat it, beat it…”

 

3. Stir in the vanilla and food coloring (real vanilla extract although pricier tastes much better).

4. Now that the wet ingredients have been combined it is time to put together the dry ingredients. Stir together the flour, baking powder and salt. Chop the dried lavender into small pieces and stir into the flour mixture. I put my lavender in a little bowl and used my herb scissors to cut the buds up into tiny pieces.

5. Almost there…J Now combine the flour mixture with the creamed butter and sugar mixture and stir in the COLD milk.

6. Whatever your method may be, get that batter into the lined muffin tins and bake for 18-24 minutes (21 minutes worked well for me). To make sure the cupcake is done insert a toothpick/fork/fondue fork into the center of the cupcake and if it is finished baking it will come out clean. Let the little cakes from heaven cool in the tins for 5 to 10 minutes then remove to cool completely.

7. In the meantime you can make the frosting by mixing the butter and cream cheese together. Add the powdered sugar 1 cup at a time and mix on low. Once the frosting is smooth and creamy add in the vanilla extract and honey.

8. The frosting is now ready to complete this delight and how you would like to present the frosting on the cupcake is up to you, however don’t forget to add that finishing touch and lightly drizzle a little honey on top of each of the frosted cupcakes.

Delish!

Drink Pick – Coffee, black! It really complimented the sweetness of these little treats. We like the Finca Suiza, El Salvador from Magpie Coffee Roasters. You can also check them out on Facebook

Music Pick - Phoenix...nuff said:)

Enjoy!