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Lemon Lavender Cupcake

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Ingredients for Lemon Lavender Cupcake Recipe

For the cake

  • 6 tablespoons butter (at room temperature)
  • 3/4 cup granulated sugar
  • 6 tablespoons cream
  • 1 packet of vanilla
  • 1 tablespoon of grated lemon zest
  • 3 large egg whites (at room temperature)
  • Approximately 1 + 1/4 glass of flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/4 cup milk
  • 1 tablespoon of water
  • 3 tablespoons of fresh lemon juice

For the lavender cream

  • 1 glass of butter
  • 4 cups of powdered sugar
  • 2-3 tablespoons of milk
  • 1 packet of vanilla
  • 1 + 1/4 teaspoon of lavender essence (Optional)
  • 1-2 drops of purple food coloring
  • 1/2 teaspoon of dried lavender
  • 6-7 lemon slices (halved)

How to Make Lemon Lavender Cupcake?

  1. Pre-set the oven to 175 degrees. In a large mixing bowl, mix the butter and sugar with the mixer for about 3-4 minutes until they are like snow. Add cream, vanilla and lemon zest and mix again. While continuing the whisking process, slowly add the eggs. Continue whisking until the whole mixture is homogeneous.
  2. Combine the dry ingredients in another bowl. In another bowl, mix the milk, water and lemon juice. Slowly add the dry ingredients to the milky mixture and beat with a mixer. Fill the dough you have prepared into paper cupcake molds with 1 finger space left. Bake in a preheated 180 degree oven for about 15-17 minutes. Let the cakes you take out of the oven cool.
  3. Transfer the butter to a deep bowl and add half of the powdered sugar to it, whisk at medium speed of the mixer until smooth. Add 2 tablespoons of milk, vanilla, lavender essence, dried lavender and food coloring. Put the remaining icing sugar and mix until smooth. Add milk if needed. Squeeze the cream you have prepared on the cupcakes that you have taken out of the oven and cooled. Serve by sprinkling a pinch of dried lavender on them.

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