Wednesday, September 21, 2011

Lavender Cupcakes

Don't be afraid to be adventuresome with the use of lavender in your baking! Lavender lends itself to a flavor essence that is both sweet and savory. These cupcakes are infused with fruit and just bit of lavender flowers from my flower garden. 

Perfect for a bridal shower or tea. Include a wonderful table centerpiece of lavender flowers for a soothing scent that fills your home for a gathering!
2¼ cups gluten free flour blend
1½ t. baking powder
Pinch of sea salt
1-1½ T. lavender flowers
2 eggs, beaten
¾ cup of sugar*
¾ cup unsalted butter, melted
¾ cup of rice, soy, or almond milk
1 t. GF vanilla extract
1 cup apples, finely chopped**

Frosting of choice***

Mix dry ingredients together. Fold in the lavender flowers. 

Beat eggs, then beat in the sugar until frothy. Beat the melted butter along with the milk and vanilla extract. Fold in the finely chopped apples.

Pipe or pour the batter into muffin tins that are lined with cupcake liners. bake at 350 for 20-25 minutes, or until toothpick comes out clean when inserted into the center of the cupcake.

Makes: Approximately 24 regular sized cupcakes, and 50 mini-cupcakes.

Notes: * I have challenges with sugar, so I used coconut sugar for a lower glycemic index. **Chopped pineapple works just fine in place of the apple, also.

***I used goat cheese (this was VERY good!). I mixed  8 ounces of goat cheese with just a little Greek yogurt and two tablespoons of butter. Add some vanilla and coconut sugar to sweeten it a bit, then  pipe it onto the cupcakes and sprinkle with a few more lavender flowers. :-) Regular cream cheese works fine, too.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   


No comments: