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Lately my inspiration in the kitchen has been flowing freely and I am loving it. I am feeling inspired by so many great cookbooks, dishes listed on restaurant menus, and especially by beautiful offerings at my favorite local markets and stores. Sometimes a single ingredient sets my mind rambling until I settle on the perfect way to feature it. In the case of this particular recipe, I found these gorgeous vibrant locally grown edible flowers, and I knew I had to do something with them. I wanted something light, pretty, and subtly floral and thus, lemon lavender cupcakes were born.




If the sound of lavender in a dessert makes you cringe, don’t. I used to be skeptical but found that I do enjoy lavender when it is carefully balanced. In this case, we have sweet-tart lemon cupcakes topped with a fluffy lemon buttercream and finished with a thin coat of lavender sugar over the top. This gives a floral note that is mild and earthy. If you are super into lavender and want to further enhance that flavor, make a lavender simple syrup and brush it onto the cakes when they are still warm from the oven

There are a few different approaches you can use to make the lavender sugar. The one I used and what I recommend is to finely grind culinary lavender buds in a spice grinder and combine a small amount with the sugar (recipe below). You can try grinding the buds with a mortar and pestle, but I have tried this before and find that lavender doesn’t grind finely enough. You could also use a food processor, but you would have to use quite a lot of lavender and you only need a teeny bit for this recipe. One additional approach would be to simply combine lavender buds with sugar and let the scent infuse the sugar over time. This would bring the flavor but would not have the lovely flecked appearance that I prefer. Tons of options – see what works best for you!




Side note – the kids both thoroughly enjoyed helping me style the cupcakes themselves as well as these photos. I think they did a pretty good job!


PREPARATION


Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar, lemon zest, and butter.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.

Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed.  In a small bowl or measuring cup, blend together the sour cream, lemon extract, and vanilla.  With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners.  Bake until the cupcakes are just set and pale golden, about 20-22 minutes.  Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar and lemon zest to the bowl and mix on medium-low speed just until incorporated.  Add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the heavy cream and lemon juice on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Transfer the frosting to a pastry bag fitted with a wide plain round tip. Pipe a round dome of frosting onto each cupcake. In a small bowl or ramekin, combine the granulated sugar with the ground lavender and whisk until evenly combined. Gently dip the frosted portion of each cupcake into the sugar mixture to adhere a thin layer over the entire surface without distorting the shape.  Once fully coated, you can gently cup the frosting with your hand to help mold it into an even mound. Garnish as desired with fresh lemon peel, lavender sprigs, or edible flowers.





INGREDIENTS


For the cupcakes

3 cups (15 oz.) unbleached, all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 cups (14 oz.) granulated sugar
Zest of 1 lemon
1 cup (8 oz.) unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tsp. lemon extract
½ tsp. vanilla extract

For the frosting

1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
Zest of 1 lemon
2 tbsp. heavy cream
1½ tbsp. freshly squeezed lemon juice

To finish

½ cup granulated sugar
½ tsp. finely ground culinary lavender buds



NUTRITION INFORMATION

Serving Size: 1 (68 g)      Servings Per Recipe: 12

Calories 272.4    Calories from Fat 55 20%    Total Fat 6.2 g 9%     Saturated Fat 0.8 g 4%    Cholesterol 0 mg 0%    Sodium 173.3 mg 7%    Total Carbohydrate 53.7 g 17%     Dietary Fiber 0.4 g 1%    Sugars 41.9 g 167%    Protein 1.4 g 2%



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08:22 No comments


Beautiful tender apple cupcakes with a sweet and crunchy topping and brown sugar, almonds, then drizzle with a powdered sugar glaze. The amaretto adds an even more distinct almond flavor to the cupcakes, but if you don't have it, you can use almond extract instead.





PREPARATION

Step 1
Preheat oven to 350°.
Step 2
Place muffin cup liners in 12 muffin cups; coat with cooking spray.
Step 3
Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
Step 4
Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
Step 5
To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
Step 6
To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Chef's Notes

If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract.




INGREDIENTS 

Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

Streusel:

2 tablespoons all-purpose flour

2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds

Glaze:

1 cup powdered suga
r
4 teaspoons 2% reduced-fat milk


NUTRITION INFORMATION

Serving Size: 1 (1014 g)     Servings Per Recipe: 1

Calories 255.5    Calories from Fat 80 31%    Total Fat 8.9 g 13%    Saturated Fat 5.1 g 25%    Cholesterol 37.9 mg 12%   Sodium 178.6 mg 7%    Total Carbohydrate 40.9 g 13%    Dietary Fiber 0.8 g 3%    Sugars 26 g 103%    Protein 3.6 g 7%


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My favorite cupcake recipe, pure love this cupcakes recipe i pull out for birthdays and special occasions. You can as creative as you want when frosting the cupcakes this is only a guide you can do your special little thing. 

For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.





PREPARATION

Step 1
Preheat oven to 350°.
Step 2
Place 12 decorative paper muffin cup liners into muffin cups.
Step 3
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Step 4
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.





INGREDIENTS

Cupcakes:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)


NUTRITION INFO

Serving Size: 1 (72 g)     Servings Per Recipe: 12

Calories 256.4    Calories from Fat 85 33%    Total Fat 9.5 g 14%    Saturated Fat 5.6 g 28%     Cholesterol 54.2 mg 18%    Sodium 199.2 mg 8%    Total Carbohydrate 39.3 g 13%    Dietary Fiber 1.3 g 5%    Sugars 20.9 g 83%    Protein 4.2 g 8%


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07:28 No comments
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