Last week one of my cousins had a baby shower, and for this event I was asked if I would be willing to make cupcakes as one of the desserts. Always one of my favorite things to make, of course I said yes! I was so excited to have a reason to make cake, and also excited when I found out that creative liberties were being handed to me. The mother-to-be's sister, another one of my cousins, said that she didn't care what kind of cupcakes they were. All she wanted to be able to do was finish them off with some mustache cupcake toppers to match the shower theme, easy enough!
After brainstorming some ideas with Lara we came up with a game plan. I wanted to do lavender cupcakes because the lavender just popped out the last few weeks and I'm loving it! Delicious and seasonal. We thought lemon sounded like a nice combination with the lavender so lemon buttercream was decided for the frosting, and to finish them off with something a little extra special we decided to fill them with a little blackberry jam. Lavender, lemon and blackberry, how could it be bad?
To answer the above question; it couldn't be bad, and it wasn't! If fact, this may be my favorite cupcake flavor combination yet. They turned out fabulously, the lavender flavor came through very mildly which is what I wanted - I didn't want a cupcake that smelled or tasted like perfume or potpourri. The buttercream was perfectly tart and sweet from the lemon, and the blueberry filling really put it all over the top. Could you skip it, sure, but I don't think they'll be as good!! :)
Lavender Cupcakes with Blueberry Jam
From Delectably Mine
- 3/4 cup (6 ounces) milk
- 1-2 tablespoons fresh lavender flowers
- 2 1/4 cups (10 1/2 ounces) all purpose flour
- 1 1/3 cups (9 ounces) granulated sugar
- 1 7/8 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, softened, cut into small cubes
- 3 eggs
- 1 teaspoon vanilla extract
- Blueberry jam, for filling
Preheat the oven to 350 degrees F and line cupcake pan(s) with liners.
Place the milk in a microwave safe bowl and microwave for 1-2 minutes until simmering. Remove from microwave and add the lavender flowers to the milk, stirring to combine. Let milk sit and cool for about 45 minutes.
Meanwhile, place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, followed by the vanilla, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Once the milk has cooled to around room temperature, use a fine mesh strainer to remove the flowers. Add half of the strained milk and beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, then add the remaining milk, and beat for another 30 seconds.
Fill prepared muffin pans ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out with a few moist crumbs. Let cool in pans for a couple of minutes, than transfer cupcakes to a wire rack to cool.
Once cool, take a sharp knife and cut out a cone shaped wedge of cake from the top of each cupcake forming a little well. Place a spoonful of blueberry jam into each well. Frost with lemon buttercream (recipe below).
Yields: 18 cupcakes
From Delectably Mine
- 2 1/4 sticks (10 ounces) unsalted butter, at room temperature
- 5 cups (20 ounces) powdered sugar
- pinch salt
- 1/2 lemon, zested
- 2 tablespoons fresh lemon juice
Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar, salt and lemon zest to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the lemon juice on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.
* Note: I wanted a little more stable frosting since it was hot out. After a quick internet search, seemed like a lot of people use a 1:2 ratio of fat to sugar so that's what we did. Worked great, a nice stiff frosting that held up well. The final frosting is very sweet this way, so if it's not as hot I would probably not use this high of a ratio of sugar to butter, but it definitely worked great for this situation!