A while back I tagged along on a field trip to a nearby lavender farm. I had wanted to go to this farm for quite awhile because I was interested in baking with lavender and sure enough, the Green Acres Lavender Farm had culinary lavender for sale! I ended up buying some lavender sugar.
I found quite a few recipes on the internet using lavender, but decided on a cupcake recipe. The batter had a hint of lavender flavor, but once it was baked the lavender was even more faint. I must say though, the cupcake was still quite scrumptious...
And so pretty! I topped it off with our homegrown lavender. Now I realize how easy it is to make lavender sugar, which will come in handy in the future. We had our own little patch of a lavender farm out the kitchen door all the time!!! And yes, it would be classified as "culinary" because it was grown without any pesticides! Of course!
Ingredients:
- 1 cup self-rising flour
- 1/2 cup very soft butter
- 7 tbsp. lavender sugar
- 2 eggs
- 1-2 tbsp. milk
- Vanilla frosting (I just made a classic buttercream)
- Violet food coloring
- Vulinary lavender to decorate
Directions:
- Preheat the oven to 400 degrees.
- Mix together the butter and sugar until smooth, then add the eggs one at a time, until completely blended. Add the flour and mix gently. Add the milk as needed to reach the right consistency.
- Line a muffin pan with 10-12 paper liners and distribute the batter equally. Bake for 15-20 minutes until golden.
- Decorate with tinted lavender icing and top off with culinary lavender.
Post by Sue
Food
