You may have noticed that the cupcake department has been somewhat quiet around here lately. No, we are not throwing in the towel on our grand scheme of filling the year with cupcakes, but "busy" doesn't quite do justice to the last two months: running a half marathon in California, running 5ks in Washington in California-worthy weather, setting off fireworks, helping run a week long music camp, eagerly anticipating a niece or nephew's imminent arrival, enjoying time with Mikaela and Joel while they were here on a visit, finishing good books, teaching, and trying to get my life organized. You know how it goes.
But Sunday afternoon found me in the kitchen once again, with another grand slam of a cupcake! This one is so good that it is rivaled only by my very first foray into the world of cupcakes--my double peanut butter chocolate cupcakes. If you observe the coincidence that both of my top favorite cupcakes involve chocolate, then you have noticed a very important trait of mine: I LOVE chocolate!
My love for chocolate is only equaled by my love for all things floral, which is why Sarah, Mikaela, and I knew we had to have an entire category dedicated to floral cupcakes. And let me tell you what, these lavender cupcakes taste like a big mug of frothy lavender hot chocolate in cupcake form. What could be better?
I started off with a basic gluten free chocolate cupcake recipe featuring coconut flour
and farm-fresh eggs!
Sarah inspired me to use my favorite measuring cup set--why don't all measuring cups come in the form of a nesting matroyshka doll? They range in size from a cup to a pinch, and I'm sure they contributed to the tastiness of this recipe!
Olive oil and honey make these cupcakes moist and delicious!
I added just one drop of Mama's Young Living Lavender essential oil, and it gave the perfect hint of lavender flavor to the cupcakes.
Fresh out of the oven, and begging to be stuffed in my mouth! This is the point at which I begin to doubt the necessity of frosting, but I stayed strong.
If you remember Mikaela's rave reviews of the German Buttercream frosting she made in April, you know why I decided I had to try that frosting for myself! I started with dried lavender...the best flavoring in the world!
Simmer the lavender with milk, and let it steep for ten minutes, then inhale the lavender deliciousness.
Next comes the sunny yellow yolks, sugar, vanilla, and lots of stirring and butter. And I'm afraid I have to agree with Mikaela: this is the best stuff in the world! I found it thickened more quickly than hers did (perhaps because I had my burner on medium low, or perhaps because I only made one recipe.) In any case, the ratio of difficulty to deliciousness was quite good!
Now...get ready, set, frost! {And I promise, the frosting is more purple in person!}
Not a crumb was left behind from this beauty!
Let me know if you make these cupcakes, and what your opinion is on floral flavors in general!
Chocolate Lavender Cupcakes
with Lavender German Buttercream Frosting
{Adapted from Elana Amsterdam's Gluten Free Cupcakes}
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/4 olive oil or grapeseed oil
1/2 cup honey or agave nectar
1 drop food grade lavender essential oil
Preheat the oven to 350 F. Line 9 muffin cups with paper liners.
In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, olive oil, honey, and essential oil. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
150ml milk
1 teaspoon dried lavender
50g (or ¼ cup) granulated sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
3 egg yolks
50g (or ¼ cup) granulated sugar
200g (or ¾ cup + 2 tablespoons) unsalted butter, at room temperature
1. Mix milk with lavender in a medium saucepan and heat just to a simmer. Remove from heat and allow to steep for 10 to 15 minutes, depending upon taste, and then strain the lavender from the milk.
2. Make a simple custard. In a small saucepan, combine the milk, 50g of sugar and the vanilla. In a heatproof bowl, combine the cornstarch with a little splash of the milk mixture. Stir to a smooth paste. Add another splash of milk an stir to incorporate. Whisk in the egg yolks and sugar until frothy and well combined; set aside. Gently heat milk/sugar/vanilla mixture over low heat, stirring occasionally. Once the milk mixture has reached boiling point and bubbles start to appear around the edges of the pan, slowly drizzle the hot milk into the egg mixture, whisking continuously. Once all the milk has been added, pour the mixture back into the saucepan and heat over low heat. Whisking continuously, wait until the first bubbles appear and the mixture has thickened. Pour into a clean heatproof bowl and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Allow to cool to body temperature (set bowl in cold water to hasten cooling process).
3. Once the custard has cooled sufficiently, mix in the butter, 1 tablespoon at a time, waiting until each tablespoon of butter is incorporated before adding the next. Use immediately or cover with plastic wrap and place in the fridge until needed. Store in the fridge for up to 1 week or for up to 2 months in the freezer in a freezeproof container or bag.
4. To use buttercream that has been refrigerated, allow to come to room temperature (this takes about 3 hours in a warm kitchen) or microwave in 30 second intervals, stirring in between each interval, until it's soft. Then mix through until it's spreadable again. Thaw frozen buttercream in the fridge overnight, then allow to come to room temperature before use and, once at room temperature, mix briefly until smooth.
5. Serve at room temperature. If you've assembled a cake or decorated cupcakes, allow cake or cupcakes to come to room temperature before serving (about 3 hours in a warm kitchen).
Cupcake Party: Chocolate Edition
Lauren's Double Peanut Butter ChocolateSarah's Chocolate Chunk Lava Fudge
Mikaela's Hazelnut Mocha
Cupcake Party: Savory Edition
Lauren's Spinach FetaMikaela's Cupcakes & Croutons
Sarah's Carrot Ginger Coconut Muffins
