Lavender Lemon Cupcakes
These artisan cupcakes are blooming with flavors of honey, lavender, and tangy lemon. The delicate, light floral and citrus notes bring out the best in this delightful springtime dessert!
PREHEAT oven to 350°F. Line a muffin tin with 12 paper liners.
3 Tablespoons Spice & Tea Exchange (TSTE®) Lavender Flowers, divided 1¾ cups cake flour, sifted 1½ teaspoons baking powder ½ teaspoon TSTE® Himalayan Fine Mineral Salt ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon TSTE® Madagascar Pure Vanilla Extract 1 teaspoon lemon zest 1/3 cup whole milk 8 ounce jar lemon curd (optional) 16 ounce package cream cheese frosting (or make your own) 2 Tablespoons honey purple and yellow food coloring (optional) 1 teaspoon TSTE® Lemon Sugar (optional garnish)
Chop 2 Tablespoons of TSTE® Lavender Flowers. Combine the flowers with cake flour, baking powder, and TSTE® Himalayan Fine Mineral Salt in a medium bowl. IN a large bowl, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time; allowing the first egg to blend in before adding the second. Mix in TSTE® Madagascar Pure Vanilla Extract and lemon zest. MIX the flour mixture into the butter mixture; alternating with the milk. Stir only until combined—do not over mix. FILL cupcake liners with batter (about 2/3 full for each cupcake). BAKE for about 25-30 mins, or until a toothpick inserted into the center of a cupcake comes out clean. Cool briefly, then move cupcakes to a wire rack to finish cooling. IF desired, gently use a spoon to press a small indent into the top of each cupcake and fill each with 1 TBS of lemon curd. Mix honey into the cream cheese frosting (you may color the frosting at this point if desired) and pipe onto each cupcake. Garnish with remaining TSTE® Lavender Flowers and TSTE® Lemon Sugar.
Photo and recipe courtesy of The Spice & Tea Exchange