Unleash the bee in you with these lavender honey cupcakes, a sweet tribute to our buzzing friends. This recipe takes you on a journey to the South of France, where lavender fields are as endless as your love for cupcakes. Get ready to be the ‘Queen Bee’ of baking!
Yield: 12 cupcakes
Baking time: 20-25 minutes
Ingredients:
1/2 cup (113 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
1 tablespoon dried culinary lavender
For the frosting:
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (60 ml) honey
2 cups (250 grams) powdered sugar
1-2 tablespoons (15-30 ml) milk
Steps:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Stir in the dried lavender.
7. Fill the cupcake liners 2/3 full with the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While the cupcakes are cooling, make the frosting. Beat the butter until creamy, then add the honey. Gradually add the powdered sugar, then add milk as needed to achieve a spreadable consistency.
11. Once the cupcakes are completely cooled, frost them with the honey frosting. Enjoy!
You can find this and more cupcake recipes in my “Cupcake Cookbook: Delicious Treats from My Kitchen to Yours”.
