Ruffled Rose Lavender Cupcakes are light and fragrant lavender-infused cupcakes topped with feminine ruffles made from modelling chocolate.
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I didn't include these cupcakes in my last post, as I felt they deserved a post all their own. They are really tasty and so easy to make. If you like lavender, this will become a go-to treat. Not only do I now have another favourite sweet, I also have a new drink. I added a couple tablespoons to a cup of soymilk, steamed and enjoyed - perfect evening snack.
To give the cupcakes a subtle lavender flavour, infuse the milk called for in the recipe with dried lavender flowers for a few hours. For a stronger hit of lavender, let the milk mixture sit in the refrigerator overnight, or warm the milk. If warming, let cool completely before adding to other ingredients.
I love the soft, sweet aroma of lavender - it translates well in baking and cooking. I have used it before in baking, but as honey - remember my Gastro-entomology experiment? I also love to use the infused honey in herbal teas.
Keeping with the theme of the cake, I topped these light lavenderlicious beauties off with ruffled roses. Saw them over at Jessicakes and fell head-over-heels. Actually, all her cakes have that effect.
These were super easy to make, yet they provided such impact. Colour some modelling chocolate, roll out and cut disks in desired sizes, fold in halves twice, let set and apply to cake with melted chocolate. How easy was that!!
Ingredients
- 120 millilitres milk
- 3 tablespoons dried lavender flowers
- 120 grams all-purpose flour
- 140 grams sugar
- 1½ teaspoons baking powder
- 40 grams unsalted butter at room temperature
- 1 egg
Instructions
- Place the milk and dried lavender flowers in a container with a lid, cover and store in the refrigerate overnight.
- Preheat the oven to 325°F.
- Place the flour, sugar, baking powder and butter in a stand mixer fitted with with the paddle attachment. Beat on slow speed until you get a grainy/sandy consistency and everything is combined.
- Strain the lavender-infused milk and discard the lavender flowers. Slowly pour the lavender-infused milk into the flour mixture, beating well until all the ingredients are combined.
- Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Line twelve muffin wells with paper liners. Using a medium ice-cream scooper, fill each liner to two-thirds with batter. Bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tray. Decorate as above, or to your liking. Enjoy!
devi parvati says
very neat...and lovely..
Radhika says
Beautiful colours! Started my Wilton course today 🙂
R
I Sugar Coat It! says
Thank you!!
I Sugar Coat It! says
Thanks, R! Woohoo - good for you!! Look forward to seeing your projects. Enjoy!
Paula Kelly-Bourque says
These certainly do deserve a post of their own. So elegant! Love the plate they are one too 😉
Melissa Barbakoff says
These are so beautiful!
I Sugar Coat It! says
In looking through the photos, I felt the plate upstaged the cupcakes. 🙂 Got it at HomeSense - gosh, I love that place. Thx!
Regina @SpecialtyCakeCreations says
How cute are these! Doesn't Jessica always have the neatest cakes and ideas? I am quite intrigued by using lavender for baking, but have to try it myself yet.
I Sugar Coat It! says
Thx! I know - I love perusing her blog. Her work is so clean, precise and most importantly, pretty. 🙂
I Sugar Coat It! says
Thanks!!
Deb says
What elegant cupcakes! I adore infusing lavender in baked goods. A stellar post!
I Sugar Coat It! says
Thank you kindly, Deb! Yes, I am really intrigued by this business of infusing.