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ELEGANT LAVENDER-LEMON CUPCAKES

7/8/2014

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Picture
This citrusy lemon and floral

lavender, blend together in perfect

harmony to make these incredibly moist

and elegant cupcakes! Perfect for  a small

gathering, a shower, ladies lunch, an

afternoon tea or....just to wow your guests.




Tools

  • Mixing Bowls

  • Small saucepan

  • Two 12 Count Cupcake Pan

  • Electric mixer

  • Cooling Grid (I use my cookie cooling rack)

  • Baking Cups

  • Zester

  • Toothpick

  • Brush

    Ingredients

  • Syrup

  • 1/4 cup granulated sugar

  • 2 tbsp water

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • Cupcakes

  • 2 3/4 cups all-purpose flour

  • 1 3/4 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 tbsp + 1 tsp dried lavender

  • 1 cup butter, softened (2 sticks)

  • 1 cup sour cream

  • 1 1/4 cups granulated sugar

  • 5 tsp lemon zest

  • 1 ¼ tsp. Clear  Vanilla

  • 3 eggs

  • 1 egg yolk

    Whipped Cream

  • 2 1/2 cups heavy whipping cream

  • 1 tbsp dried lavender

  • 1/3 cup sifted confectioners’ sugar

    Makes

    24 cupcakes

    Instructions:

  1. To Make Simple Syrup

Combine sugar, water, lemon juice and zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool.

2)      Make your Cupcakes   Preheat oven to 350°F & Line your muffin pans with baking cups – Get creative – use a fun color....but not one to take away from your beautifully simple cupcakes!  

In large bowl, beat butter and sour cream with electric mixer until thoroughly mixed. Add sugar, lemon zest and vanilla; beat until combined....Now you’ll add your eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.

Bake 15-16 minutes or until toothpick inserted comes out clean. Remove from pan to a cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes.

Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.

3)      Whipped Cream Warm your heavy cream until steaming in large saucepan; do not boil. Remove from heat and stir in dried lavender. Let mixture sit for 8 minutes. Strain out the solids and cool completely in refrigerator. In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes. Add Dried Lavender sprigs or sprinkles!  BEAUTIFUL & DELICIOUS.  My Wilton lady once told me about these!   Had to try & now I'm in LOVE!!

 

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    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

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