Lemon Filled Lavender Cupcakes Recipe
Ingredients
| Cupcake | ||
| Self-rising flour – 1 cup | ||
| Milk | 2 Tablespoon | |
| Eggs | 2 Small | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Lavender flowers | 1/4 Teaspoon, dried | |
| Lemon curd – ¼ cup | ||
| Butter stick | 1 (Frosting) | |
| Cream cheese | 8 Ounce (Frosting) | |
| Lavender honey – 1 ½ tsp | ||
| Confectioner’s sugar | 3 Cup (16 tbs) (Frosting) | |
Directions
GETTING READY
Preheat the oven to 350° F.
Using paper liners, line a 12-count muffin pan.
MAKING
Using a food processor, briefly process lavender flowers with sugar to blend.
Take a bowl, and tip in the sugar mixture with butter.
Beat the mixture until it turns pale and fluffy.
Beat in eggs, one at a time.
Fold in the flour. Mix in milk.
Using a spoon, transfer the mixture into muffin cups.
Bake for about 18 minutes or until the cupcakes rise and turn golden brown.
Transfer to wire rack and cool well.
With a paring knife, make well in the cupcakes and fill with lemon curd.
Meanwhile prepare the frosting.
Beat butter, cream cheese, and honey together until combined.
Beat in sugar until stiff enough.
Frost cupcakes and top with a lavender flower.
SERVING
Serve along with coffee.
Preheat the oven to 350° F.
Using paper liners, line a 12-count muffin pan.
MAKING
Using a food processor, briefly process lavender flowers with sugar to blend.
Take a bowl, and tip in the sugar mixture with butter.
Beat the mixture until it turns pale and fluffy.
Beat in eggs, one at a time.
Fold in the flour. Mix in milk.
Using a spoon, transfer the mixture into muffin cups.
Bake for about 18 minutes or until the cupcakes rise and turn golden brown.
Transfer to wire rack and cool well.
With a paring knife, make well in the cupcakes and fill with lemon curd.
Meanwhile prepare the frosting.
Beat butter, cream cheese, and honey together until combined.
Beat in sugar until stiff enough.
Frost cupcakes and top with a lavender flower.
SERVING
Serve along with coffee.
Chef
