Try these Lavender Lemon Sage Cupcakes.
Recipe by Mimi Council.
Lavender Lemon Sage Cupcakes
2 teaspoons dried lavender
1 cup water
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic lemon flavor (like Frontier Co-Op)
1/2 teaspoon organic vanilla extract
2 organic large eggs
170 grams (1 cup plus 3 tablespoons) all natural cake flour (like Bob’s Red Mill)
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup organic milk
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 tablespoons lavender flavor
fresh organic sage leaves (optional)
Method Preheat the oven to 350°F. Line a cupcake pan with liners.
To make the lavender flavor: In a small pot, add the 1 cup of water and the lavender. Bring to a boil, then simmer until the mixture has reduced to about 2 tablespoons. Set aside to let cool completely before using in the frosting. I made this the day before and just left it out until the next day.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, lemon flavor, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix until combined.
In a separate bowl, whisk together the cake flour, baking powder, and sea salt.
Add the milk into the butter mixture and add the flour mixture on top, mix on low until combined into a smooth batter. Scoop cupcake batter into each cup, filling three-quarters full.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and lavender flavor (note – if you don’t make your own lavender flavor 2 tablespoons is A LOT, try 1/2 teaspoon if you have purchased a lavender flavor or extract). Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with decorating tip #808 (or no tip at all).
Pipe frosting onto each cupcake, sprinkle with dried lavender (optional). Place a sage leaf on top (optional).
Store in an airtight container or a cake dome for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!