Lavender cupcakes with chocolate are a delicious treat. The soft, airy cake combined with a hint of chocolate and icing with the subtle taste of lavender gives the cupcakes a unique taste. The lavender gives a light floral taste that is not too overpowering but special. It's a good choice if you want to try a new recipe!
Cupcakes with Lavender Icing
I like baking. I like cakes, pies, bread, and cupcakes. The smell that spreads in your kitchen when baking always makes me happy.
These chocolate lavender cupcakes were also fun to bake and eat. The icing, where you let the milk infuse with the lavender, is surprisingly easy and makes a great finish. I added some purple food coloring because it was an excellent reference to lavender. They are decorated with homemade sugar flowers for an extra festive effect.
This recipe is adapted from Martha Stewart.
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📖 Recipe
RECIPE CARD
Ingredients
Cupcakes
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick butter, unsalted
- 1½ oz dark chocolate chips
- 1⅔ cups sugar
- 2 eggs , size L
- 1 teaspoon vanilla extract
Lavender Icing
- ⅓ cup whole milk
- ½ teaspoon lavender , fresh or dried, biological
- 3 cups confectioners sugar
- Violet food color, Optional
- 24 sugar flowers
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cupcakes
- Preheat the oven to
390 °F or 350 °F. - Grease 2 muffin tins (12 pieces per tray) with oil or butter.
- Mix the flour, baking powder, and salt in a bowl.¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Place the chocolate and butter in a bowl and melt them in a bain-marie. Stir until smooth, then let cool slightly.1 stick butter, 1½ oz dark chocolate chips
- Add the sugar and mix with a mixer for 3 minutes.1⅔ cups sugar
- Add the eggs one at a time and mix until incorporated.2 eggs
- Mix in the vanilla extract.1 teaspoon vanilla extract
- Use a spatula to gently fold the flour mixture into the batter until well incorporated.
- Divide the batter among the molds and place in the oven for 18 minutes. Remove the cakes from the molds and let them cool on a rack.
- Let them cool to room temperature before applying the icing.
Lavender Icing
- Bring the milk and lavender to the boil in a small saucepan.⅓ cup whole milk, ½ teaspoon lavender
- Turn off the heat and let it steep for 10 minutes.
- Pour the milk through a sieve and remove the lavender.
- Beat in the confectioners sugar with a whisk or mixer until it is a smooth mixture.3 cups confectioners sugar
- Strain the mixture again.
- If you want a purple color, add a food color. Use the icing immediately on the cupcakes.Violet food color
- Spread the tops of the cupcakes with the icing and cover them completely.
- Decorate with sugar flowers.24 sugar flowers
Notes
- Shake the mold slightly. If the top of the cake still moves, it's not ready.
- Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
- Room temperature: These cupcakes will stay fresh for up to 3 days if stored in an airtight container.
- Freezer: You can also freeze these cupcakes without sugar flowers. Store them in a freezer box or bag. They can then be stored for up to 3 months. TIP: Store the cupcakes in portions. Then, you only have to defrost the amount you need.
Nutrition
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