Lavender Cupcakes with Chocolate
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Lavender: Lavender can be obtained from a homeopathic store or your garden, provided you have unsprayed plants
2. Baking tip: Use all ingredients at room temperature for best results. This ensures an airy result.
3. Doneness
Ovens are not always consistent in temperature. Check the cupcakes for doneness at the end of the baking time:
- 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
Calories: 183kcal | Carbohydrates: 35g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 88mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 144IU | Vitamin C: 0.02mg | Iron: 0.3mg
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