wow your guests with this floral favorite. it may seem like a strange choice of flavor, but it's such a sweet treat. the only way I can describe it, is it tastes how it smells, and I sure do love how it smells.
1 1/2 cups all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp culinary lavender, finely chopped
1/2 cup whole milk
3/4 cup unsalted butter, soft, but not melted
1/2 cup sour cream
3 tsp vanilla extract
1 drop lavender essential oil (edible)
1/2 tsp fresh lemon juice
3 egg whites
1/2 cup butter, soft, but not melted
2 cups powdered sugar
1/4 cup fresh blueberries, fresh squeezed blueberry juice (for purple coloring)
preheat the oven to bake 350˚
add all of the dry ingredients to a bowl, mix well with a whisk
add the milk, butter, sour cream, vanilla, lavender oil, lemon juice, and egg whites to your mixer bowl, and mix on a medium speed for 1-2 minutes, until everything is consistently mixed.
with the mixer running on a low speed, slowly add the mixed dry ingredients. be sure to scrape the sides of the bowl to get everything mixed well.
add liners to your cupcake pan, and evenly distribute the batter. cupcake liners should be a little over 2/3 full. i like to use a spring loaded scoop to add batter evenly.
bake until the edges are golden, and a toothpick comes out clean.
allow the cupcakes to cool on a rack.
whip butter until fluffy with a stand mixer.
with the mixer on low-medium sift in half of the powdered sugar. turn the mixer on high to whip again. then, sift in the rest of the powdered sugar, and re-whip.
squeeze the blueberries through a cheesecloth into a small bowl to collect all of its beautiful purple juice. slowly add juice to buttercream, while mixer is spinning on low, to thin the frosting, and add coloring.
now, add buttercream to a piping bag, and decorate your cupcakes after they have cooled.
lemon sage garnish
garnish with a cutting of lemon sage. the combination of sage, lemon, and lavender are superb!