Lavender Honey Cupcakes

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 36 cupcakes

A stunning combination of honey, lavender, and citrus flavors makes these cupcakes unique, unlike any you've ever tasted. The batter is made with sour milk (or kefir) with generous amounts of vegetable oil and honey, resulting in surprisingly soft and deliciously moist cupcakes, while fresh French lavender flowers infuse them with a luxurious aroma. The finished cupcakes are topped with a mascarpone cream mixed with honey and tangerine zest and garnished with tangerine sugar. Edible lavender flowers can be found in specialty online stores.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2.5 cups premium flour
1 teaspoon of baking soda
0.5 tsp salt
2 cups organic honey (or 1 cup baking sugar + 1 cup organic honey)
1 cup of sour milk or kefir
1 cup vegetable oil
3 large eggs
2 tbsp whole fresh French lavender flowers (edible)
1/4 tsp organic lavender oil

Curd cream

220 gr. mascarpone
1/4 cup organic honey
0.5 tsp vanilla extract
1 teaspoon of tangerine juice
0.5 tbsp tangerine zest

For decoration

1 tbsp. l. decorative sugar
0.5 tsp tangerine zest

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, tangerines, mascarpone cheese, eggs, sour milk, lavender, honey

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line 2 metal muffin tins with 18 paper liners.
Sift the flour, baking soda, and salt into a medium bowl. In the bowl of a stand mixer, using the paddle attachment, beat the honey, buttermilk, and vegetable oil until combined, about 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture, about 3/4 cup at a time. Gradually beat in the lavender flowers and lavender oil, and knead into a smooth dough.

Fill the cupcake liners three-quarters full with batter and bake until golden brown, about 30 minutes. Cool the cupcakes completely.
Curd cream with tangerine and vanilla notes.

Mix the mascarpone with the honey and vanilla extract by hand until smooth. Add the mandarin juice and zest. Mix for 15 seconds. Place the cream in a pastry bag with the corner snipped off. Mix the decorative sugar with the mandarin zest.
Pipe cream cheese frosting onto each cooled cupcake. Sprinkle with the sugar-citrus mixture.

Categories:

recipe / Spring dishes / Festive dishes / March 8 / Desserts / Cupcakes, biscuits /

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