Tuesday, November 9, 2010

Lemon Cupcakes with Lavender Cream Cheese Frosting

One of my co-workers is leaving the farm (Gorman Heritage Farm) and for her going away luncheon I made some Lemon Cupcakes with Lavender Cream Cheese Frosting. This recipe uses some of our lavender, and I used the eggs from Findlay Market. I just love being able to cook more with local ingredients. I've actually started teaching cooking classes at the farm now that uses as many local ingredients as possible. I'm hoping to keep this more up to date with what is prepared in the classes. But for now, here is the cupcake recipe.

Lavender Cream Cheese Frosting


  • 1/2 cup (1 stick) and 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons lavender petals
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners' sugar, sifted
I first infused the butter with lavender using the following method (the ingredients above account for the butter infusion process).

Infused Butter Method from Cupcake Project
* Slightly more butter than your recipe calls for. When you make the tea-infused butter, some of the butter will get stuck on the tea leaves and you’ll end up with less usable butter than you started with. How much more butter should you use? You’ll have to experiment. It will vary depending on the type of tea that you use and how good you are at pressing the butter out of the wet tea leaves. I found that I needed 1 cup of butter to end up with 3/4 cup of butter.
* 2 grams (or approximately 1 1/2 teaspoons) of whole-leaf tea per tablespoon of butter. As Robert says, “The key to flavor is freshness so be sure that you are using only tea that is highly aromatic and butter that has no off aromas or flavors.”
1. In a small saucepan, melt the butter until just liquid.
2. Add the tea leaves.
3. Continue heating the mixture for about 5 minutes on low heat.
4. Remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves.
5. Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. This is the part where you will undoubtedly end up with some butter that you can’t get off of the leaves. I encourage you to press as hard as you can, but not to obsess about lost butter – it’s for a good cause.
6. Let the butter come to room temperature and then use it as you would regular butter in your baked goods.
  1. Beat lavender-infused butter and cream cheese with a fork (if you have a mixer it probably would make it easier) until fluffy. Add sugar, 1 cup at a time; mix until smooth.
Lemon Cupcake:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. Pipe frosting onto each cupcake, and sprinkle with lavender petals.
Adapted from From Martha Stewart Cupcakes, May 2009
via Lemon Meringue Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

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