What's special: lavender cupcakes
As much as I like to cook, baking is still my great passion, to which I only come much less often than I like. After the illness, a day of bridging and a holiday are almost the same today and that's why I use the favor of the hour. Today again with cupcakes and a very special variety: lavender!
The ghosts are divided by the taste of lavender - either you hate it or you love him.
And after yesterday, unfortunately, when I found the chocolate cola cake that Tonka bean so I do not like, I have to say that I love lavender all the more!
I ate lavender cupcakes for the first time in Cologne, when I had a tasting with two lovely internet cupcake acquaintances and we fed ourselves through the assortment. The purple cupcake called Carla has particularly convinced me: A soft juicy sponge cake with a light vanilla and lavender flavor, in addition a not too sweet, also perfumed with lavender frosting - perfect! Since then (and the whole is already 2 years ago) I am this Flavor no longer out of my mind, I just never knew how to imitate it.
Finally I found dried lavender flowers with the spice woman of my trust and after last week in London I finally got the "The Hummingbird Bakery Cookbook * "And found the recipe for the" lavender cupcakes ", I finally knew how to get into the lavender in the cupcakes: by soaking in milk. If you could have come yourself. But now there was no stopping and I had to try it finally. Since lavender as mentioned already has a pretty strong, perfume-like taste, I've halved the recipe for testing and safety vanilla and lavender are so great.
What's important is that you should start preparing the day before, because the dried lavender flowers should be placed in milk overnight, to perfume them enough.
After soaking, the milk looked rather greyish and did not work very well in frosting. But I did not have any purple pastes either, so I cheated on my frosting with a drop of red and hyacinth paste purple.
for 5-6 cupcakes
For the dough
60 ml whole milk 1-2 El dried lavender flowers (I have directly taken 2 tbsp)
60 g flour
60 g sugar
1 Tl tartar powder
20 g soft butter
1 egg (size M)
1 part real vanilla extract
1 tbsp whole milk
1 tl dried lavender flowers
40g soft butter
125g powdered sugar, well sieved
purple food color as desired
dried or fresh lavender flowers for decoration
The milk and the dried lavender flowers for the tea Stir well, place in a small container (e.g. Glass with screw cap) and let it soak overnight in the fridge.
The milk and the dried lavender flowers for the frosting also stir and place in another small container. Also put in the refrigerator.
Preheat the oven to 175 ° C.Beat the lavender flowers well with a spoon, then discard.
Stir in the milk until a smooth dough is formed.
Then add the egg and the vanilla extract and then beat in well.
Place the dough evenly on the molds Spread, but fill only about 3/4.
Bake on the middle rail for 20-25 minutes, until the surface is lightly browned.
Let the cupcakes rest for 10 minutes in the plate, then release from the mold and open Whilst cooling, place the butter and powdered sugar in a mixing bowl and stir well until a slightly crumbly to firm mass is formed.
Pour the frosting milk through a strainer into the frosting , while expressing the flowers well.
The frosting stir briefly to a smooth mass, then stir one or two more drops of food color as desired.
Now at the highest level for about 5 minutes airy aufschl Apply the frosting to the cupcakes using a small palette or knife and decorate with dried or fresh lavender flowers as desired.
Initially, I was a bit skeptical because of the dough preparation, because it is not a classic batter, in which egg and butter are used for a long time. Overall, the dough also comes out with surprisingly little butter. The result was great! However, I was able to fill only 5 small molds of half of the ingredients of the original recipe, that is the quantity given above.
I find the frosting perfect - the amount of butter, sugar and milk harmonizes perfectly. The frosting tastes neither too sweet nor too powerful, but really fits perfectly. I will use the given amount for my future cupcakes as a standard recipe.
The taste is simply amazing.
The cupcakes are very loose and at the same time very juicy and taste good Smell gently of vanilla and lavender.
The frosting is a little stronger in the taste, but as described neither too sweet nor too heavy, is clearly perfumed with lavender.
I like lavender as I said and find the cupcakes because of it great.
My friend, however, once a mouthful and spit it out immediately, because it reminds him of his own statement of fabric softener and mothballs and he did not get it down because of it. If you are unsure, it is better to try the small amount given here. But if you like lavender, you'll love it!
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