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You got to love a bit of Missy...
When I think of lavender an image of Mayfield farm in Surrey, Radox bubble bath and a relaxing candle springs to mind. To be honest, cake is last on the list. Pairing lavender with chocolate works wonderfully, and don't they look oh so pretty?! There isn't too much lavender working through these cupcakes, I didn't want a pungent aroma of this sweet aromatic essence as it has the power to dominate over the chocolate.
Don't believe they have all gone, could totally do with one now! Blogging a day after I've made cakes is like a slow butter knife piercing the heart -slow and painful. Next time I will keep a cupcake next to me whilst I type!
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For 12 cupcakes:
60g unsalted butter (room temperature)
100g caster sugar
50g lavender infused sugar
1 egg, at room temperature
20g cocoa powder, sifted
150g Wholemeal flour
140ml buttermilk
1/2 tsp, Bicarbonate of soda
1 1/2 tsp white wine vinegar
Frosting:
Purple food gel
125g unsalted butter
250g icing sugar
Lavender infused sugar to decorate
Chocolate twirls
Method:
Preheat oven 180° c.
Beat butter and both sugars until fluffy, then add egg and buttermilk.
Add flour, bicarbonate of soda, vinegar, and cocoa powder.
Scoop mixture into 12 muffin cases.
Bake for 20 minutes.
Once risen and smelling like chocolate, take out immediately and leave to cool until cold to touch.
Once risen and smelling like chocolate, take out immediately and leave to cool until cold to touch.
Butter cream:
Whisk butter, icing sugar with a drop of purple gel.
Stir through a teaspoon of lavender sugar.
Pipe a small swirl on each cupcake, top with chocolate twirls and sprinkle some more sugar on top.
DONE!
XXX
