Recipes
LAVENDER -LEMON CUPCAKES WITH LIMONCELLO FROSTING
Lavender -Lemon Cupcakes with Limoncello Frosting
I adapted this recipe to use in my Mother's Day Cupcake class I taught a couple of weeks ago. The aroma is fabulous with two really well-paired flavors. Enjoy!
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PrintINGREDIENTS
- 2 cups cake flour
- 1 1/2 teaspoons baking powder 1/2 teaspoon salt
- 1 1/2 cups lavender sugar
- 1/2 cup unsalted butter -- room temperature
- 4 large eggs
- 3/4 cup buttermilk
- 1/2 cup fresh lemon juice
- 1/4 cup grated lemon peel
DIRECTIONS
Preheat over to 350 degrees. Line 18-standard muffin cups with paper liners.
Sift flour, baking powder and salt into medium bowl.
Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, one at a time. DO NOT OVERBEAT. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon peel.
Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 15-18 minutes.
Transfer to rack and cool completely before frosting.
RECIPE BACKSTORY
I adapted this recipe to use in my Mother's Day Cupcake class I taught a couple of weeks ago. The aroma is fabulous with two really well-paired flavors. Enjoy!
RECIPE REVIEWS
Jun/15/2008 04:06 am primethyme
Check out my post under fruit flavored frostings. The lavender sugar is just 2 cups of granulated sugar to 1/4 cup of lavender buds. Store in a jar for 2 weeks. If you want to use the buds in the cupcakes, grind it in a spice grinder or use a mortar and pestle to grind them up. Enjoy!
Check out my post under fruit flavored frostings. The lavender sugar is just 2 cups of granulated sugar to 1/4 cup of lavender buds. Store in a jar for 2 weeks. If you want to use the buds in the cupcakes, grind it in a spice grinder or use a mortar and pestle to grind them up. Enjoy!
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