This year has brought out the bakers in so many. While everyone was cooped up inside during their stay at home orders, electric mixers were being taken off the shelf to be dusted off to use once again! I for sure brought out my trusty old green lady…that’s the name of my vintage 1970s avocado green Sunbeam Mixmaster. She’s been my saving grace during 2020 for sure. Today we are going to put on our baking caps and whip up the most decadent, made-from-scratch cupcakes you will ever have.
I was inspired by one of our newest hand sanitizer scents—Lavender Frost for this recipe. We are going to be making Lavender Vanilla Cupcakes today! I have been on this lavender kick lately. Just the right amount of edible Lavender extract really pairs well with sweet flavors like honey or vanilla. Lavender has become quite popular in the culinary world as of late. Every café seems to have something lavender flavored these days! So let’s slap on our aprons and get our baking on!
Let’s get started!
For Vanilla Cupcakes:
-2 cups of all-purpose flour
-1 ½ cups of granulated sugar
-1 tsp of baking powder
-1/4 tsp of baking soda
-1/2 tsp of salt
-1 stick of unsalted sweet cream butter (softened)
-2 egg whites
-3/4 cup of milk
-2 tbsp of vanilla extract
For Lavender Frosting:
-2 sticks of unsalted sweet cream butter (at room temp)
-3-4 cups of powdered sugar
-4 drops of lavender extract
-4 pinches of purple gel food coloring
First preheat your oven to 350 degrees and place cupcake liners in a muffin tin.
Now we are going to mix together with a whisk the flour, baking soda, salt, and baking powder. Set aside.
In a separate large bowl using an electric or standing mixer, beat butter until stiff and creamy. Gradually add sugar to the butter and mix in the vanilla extract. Mix until well combined.
Then start to add the egg white and eggs one at a time. You will now gradually add in the flour mixture one cup at a time until all ingredients are combined and the mixture is smooth.
Fill the cupcake liners with the cake batter about 2/3rds the way full. Bake for 20-25 minutes. Let the cupcakes cool on a rack thoroughly before decorating with icing.
While the cupcakes are baking, begin preparing the lavender icing. Mix the 2 sticks of butter until they are stiff. Gradually add the 3-4 cups of powdered sugar on high speed until well combined. Make sure you scrape all of the sides while mixing. Add the food coloring and the lavender extract and beat until combined. You can always add more extract or food coloring to meet your liking. Place the icing in a piping bag.Step 4:
Now that the cupcakes are cool, begin piping the icing on the tops. I also garnished the tops of my cupcakes with edible lavender flowers! Voila—your cupcakes are ready to serve! They are almost too pretty to eat!