Lavender isn't only for freshening your linen closet or for relaxing shower gels. As of today (for me) it's also for cakes. I was so excited by the results and even more happy with how much the browned butter frosting complimented it.
Lavender Cupcakes
Use any vanilla/yellow/white/butter cake recipe desired. However, here's what makes this different:
- Boil 1/4 cup of lavender in some of the liquid required in the recipe(milk, buttermilk, juice) for about 10 mins. This will speed up the process of extracting the flavor. When done, strain out the flowers and add the liquid to the remaining of your liquids. Since some of the liquid may have evaporated, be sure to remeasure your and accomodate so it's exactly what the recipe requires. Allow to cool off before adding to cake batter.
- lavender can be purchased from any spice store or gourmet market.
- Add about 2tsp of lemon zest (do not use extract or juice) to the batter. It helps add a nice refreshing contrast to the lavender flavor.
Browned Butter Frosting
1 stick butter @ room temp
1 stick butter (for browning)
4 cups confectioners sugar
1 tsp vanilla extract
2 Tbsp heavy cream
- Melt 1 stick of butter in sauce pan at low/medium heat until brown; about 7 mins (watch carefully & do not burn). allow to cool about 4 mins
- In mixer beat 1 stick of butter (with flat paddle) till creamy; about 1min. stop and scrape bowl.
- Add the cooled browned butter to the mixer and beat about 3mins till fully combined with creamed butter. stop and scrape bowl
- Add vanilla and mix about 30 secs
- Add in sugar 1 cup at a time stopping to scrape bowl after each addition (frosting will look really gritty and coarse)
- Add in heavy cream in 2-3 additions and mix after each. Mix until smooth creamy and everything's fully combined.
**FYI- the final product is light brown, but I added food coloring which why it looks purple.
No comments:
Post a Comment