LEMON LAVENDER CUPCAKES

Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices. A new cupcake recipe by our contributor, Lindsay Conchar.
Our weather goes back and forth from being sunny and cold to rainy/cloudy and around 65 constantly. It’s no wonder the flowers don’t know whether to wait or just bloom. Every time I go to grab a jacket when I walk our dog Jessie, I have to open the door and see if it’s a light jacket kind of day or a heavy jacket, hat and gloves kind of day. You just never know! So these cupcakes are perfect to carry me into spring in February.
Lately I’ve been into trying out some of the floral flavorings that are available. I’ve always wanted to try them. I made a cake with rose water a few weeks ago and was surprised by how much I loved the flavor, as did my taste testers. It certainly had a floral element to it, but it was like candied flowers, if you can imagine it.

INGREDIENTS

• For the Lemon Cupcakes:
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 3 large egg whites, room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• ¼ cup milk
• 1 tablespoon water
• 3 tablespoons fresh lemon juice (1-2 lemons)
• For the Lavender Frosting:
• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 2-3 tablespoons water or milk
• 1/2 teaspoon vanilla
• 1 1/4 teaspoon lavender extract
• Violet icing color, optional
• Lavender flowers
• 6-7 Lemon slices, cut in half

INSTRUCTIONS

1. To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
3. Add the sour cream, vanilla extract and lemon zest and mix until well combined.
4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk mixture and mix until well combined.

for full instruction please see : thecakeblog.com

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