Hi. I know it’s been awhile since my last post. Thanksgiving dinner, Christmas cookies, New Years resolutions – all the while tumbleweeds have been blowing across this little blog. I’ve been busy making good on the promises I made myself when this journey began and it’s so exciting but this little site, the starting point for it all, needs some attention too.
In the coming weeks I’ll be doing some spring cleaning and updating around here but in the meantime I thought I’d share these Honey Lavender Cupcakes I made for an Australia Day celebration.
These aren’t the first Aussie inspired treats I’ve made (also here and here) but they may be my favorite. They are topped with a honey cream cheese frosting and caramelized lavender sugar and they remind me of spring.
Honey Lavender Cupcakes
adapted from Donna Hay and the Spicy Ice Cream blog
1 cup sugar
½ teaspoon dried lavender
2 1/2 sticks butter
4 tablespoons honey
3 eggs
1 1/2 teaspoons vanilla
2 1/4 cups plain flour, sifted
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat the oven to 325. Pulse sugar and lavender in a food processor. In a mixer, beat butter, lavender sugar and honey until light and creamy. Beat in the eggs, then vanilla. Add salt, baking powder, milk and flour and beat until just combined. Scoop into cupcake tin and bake for 15-20 minutes until the tops of the cupcakes are springy and a toothpick comes out clean. Cool on a wire rack. Yields 18 cupcakes.
Honey Cream Cheese frosting
16oz cream cheese, softened
4 cups powdered sugar
4 tablespoons honey
2 teaspoon vanilla extract
pinch of salt
Beat all ingredients in a mixer and mix until smooth and blended. This is a very soft frosting so you may want to chill it for 20 minutes or so until pipeable.
Lavender Sugar
adapted from Meg Hall
1/2 cup sugar
1/4 cup water
1 tsp dried lavender
Line a small baking sheet with aluminum foil and grease lightly with baking spray. Combine ingredients in a small saucepan and cook over medium high heat until it turns a deep amber color. Pour onto the sheet pan and let cool. Break into shards.
