Cupcake Recipes
Ingredients For the cupcakes: 1/2 cup (1 stick) butter, softened 1
cup sugar 2 eggs 2 teaspoons vanilla extract 1 teaspoon red and 1
teaspoon blue food coloring* 1 1/2 cups all-purpose flour 1/2 teaspoon
baking powder 1/4 teaspoon salt 2 1/2 tablespoons dried lavender buds
2/3 cup cold milk and then you will have to do
For the frosting: 1/2 cup (1 stick) unsalted butter, softened 8
ounces cream cheese, softened 4 cups powdered sugar 2 teaspoons vanilla
extract 2 tablespoons honey, plus a little extra for drizzleDirections Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.In the bowl of an electric mixer, cream the softened butter and sugar
together. Add the eggs one at a time,beating after each egg. Stir in
the vanilla and food coloring.In a separate bowl, stir together the flour, baking powder, and salt.
Chop the dried lavender buds into fine, small pieces. Stir into the
flour mixture.Add the flour mixture to the butter mixture. Stir in the milk.Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes,
or until a toothpick inserted into the center of a cupcake comes out
clean. Let cupcakes cool in the tins for 5-10 minutes, then remove to a
wire rack to cool completely.For the frosting: In the large bowl of an electric mixer, beat the
butter and cream cheese together. Add the powdered sugar 1 cup at a
time, mixing on low, until the frosting is smooth and creamy. Beat in
the vanilla extract and honey.Scoop frosting into a piping bag fitted with a 1M tip. To create the
flower, begin in the center of the cupcake's surface, and slowly swirl
in wider circles. (It might be helpful to practice on a piece of
parchment paper first, then you can just add the frosting back to the
bowl.) You can also simply spread the cream cheese frosting over the top
of the cupcakes with a knife.
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