ELEGANT LAVENDER-LEMON CUPCAKES

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.

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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!!