lavender cupcakes

After waiting (ever so patiently) for two weeks, my lavender-vanilla sugar is finally ready! As you may recall, I am participating in the Blogging for Babies campaign by making small dishes in honor of my niece and nephew who were born prematurely. So, without further ado, here are Madeleine’s lavender cupcakes:

White Cupcakes (recipe from Epicurious)

Yield: Makes approximately 14-18 cupcakes (I made 12 mini cupcakes & 12 regular cupcakes)

Ingredients

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cups unsalted butter, softened

1 3/4 cups sugar

2 eggs

1 1/4 cups whole milk

1 teaspoon vanilla extract

 Preparation

1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.

2. Sift the flour, baking powder, and salt together in a medium bowl.

3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.

4. Add the eggs one at a time, and beat well after each addition.

5. In a small bowl, combine the milk and vanilla.

6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

 Lavender-Vanilla Buttercream Frosting (recipe adapted from Southern Living) Yield: Makes about 2 3/4 cups

Ingredients

1/2  cup  butter, softened

1  teaspoon  vanilla extract

1/8  teaspoon  salt

16-oz. (approx. 4 cups) homemade lavender-vanilla confectioner’s sugar (recipe from TipNut)

3  to 5 Tbsp. whole milk (I used 3 Tbsp.)

Pink and violet food coloring

Edible flowers for decoration (optional)

Preparation

1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.

The cupcakes themselves were quite delicious, but I was rather disappointed in my frosting. The consistency was too thin (maybe due to my kitchen being so warm?) and the color was much richer than what I was aiming for so I left most of the cupcakes unfrosted. I had planned to take these cupcakes to a packing party last night. On my way to the party, I dashed to the store and bought a jar of Betty Crocker’s Triple Chocolate Fudge Chip frosting in a last-ditch effort to relieve my frosting insecurity. That, Betty…she’s always got my back. 😉

Thanks, Holly, for coming up with this awesome way to support the March of Dimes! If you haven’t already made your contribution to Blogging for Babies, what are you waiting for? No worries, you still have until May 10th. Want to see the first in my Blogging for Babies series? Check this out – Cooper’s Grilled Baby Artichokes. Have a tasty weekend!

Advertisements