I promised my 5 year old cupcakes today to make up for missing yet another birthday party and we decided on lemon. Last winter when meyer lemons were in season I juiced bags of them and froze them in ice cube trays. I also grated the zest and froze it in a ziplock. We’ve been using it in ice cream and recipes and are going through it way faster then I had expected. Hopefully we’ll have enough left by midsummer for at least one lemon tart!
While working in the backyard today I spied the mundstead lavender flowers from last summer, dried on the bush. I picked a handful and they still smelled lovely so I brought them in to add to the cupcakes. There is something so romantic about the notion of cooking with flowers and they impart such a great, delicate flavor and aroma and interesting speckle to baked goods.
My toddler insisted on frosting and then the five year old decided he wanted raspberry jam in some and raspberry icing so we customized them but the lavender ones were by far my favorite.
Lemon Lavender Cupcakes
1 1/2 cups whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup softened butter 1 cup evaporated cane juice or rapadura 3 eggs 2 tablespoons buttermilk 1 teaspoon vanilla 1 teaspoon lemon extract 2 tablespoons lavender flowers
Mix together the flour through the salt. In a new bowl cream together the butter and the sugar. Add the eggs, one at a time and fully incorporate each one before adding another. Add the buttermilk, extracts, lemon juice and lavender flowers. Mix well. Add the wet ingredients to the dry ingredients and mix until no lumps remain.
Pour into individual cupcake liners and bake for 25 minutes at 350 degrees F. Let them cool on a wire rack.
Make an icing from 1 cup powdered sugar and 2 tablespoons milk or buttermilk. Add more lavender flowers to the icing. Spread it over the cupcakes and let it set up before eating.