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.
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!!