Ingredients
The following ingredients have 10 Servings
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon dried lavender buds
- 1/2 cup 100g granulated sugar
- 1 egg (lightly beaten)
- 2 teaspoons pure lemon extract
- 1 teaspoon vanilla extract
- 1 cup 120gall-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 4 oz. full fat sour cream
- 1 cup 226g unsalted butter, softened
- 2 1/2 -3 cups 320 to 380g confectioners’ sugar
- 1 tablespoon pure lemon extract
- Milk or heavy cream
- Violet gel food color
- Edible gold star sprinkles (optional)
Instruction
- Make the cakes: Preheat oven to 350°F. Line a cupcake tin with paper liners.
- Beat the butter and lavender buds in the bowl of an electric mixer for 2 minutes, or until well combined. Scrape down the bowl and beat for 1 more minute. Add the sugar and mix well. Beat in the egg and extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour to the butter mixture alternately with the sour cream on low speed; begin and end with flour. Turn the batter over several times by hand with a large rubber spatula to make sure the lavender buds are well dispersed. Fill each cupcake liner 2/3 full. Bake for 17 minutes, or until a toothpick tester comes out clean. Remove cakes from pan and let them cool completely before frosting.
- Make the frosting: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly; add milk or cream a little at a time until the mixture is spreading consistency. Beat on high 3 minutes. Add lemon extract and beat again for another minute.
- Add the lavender gel food color a little at a time until the desired hue is achieved. Transfer frosting to a piping bag fitted with a large French decorator tip and pipe frosting onto the cupcakes. Immediately top with edible gold stars, if using.
