These cupcakes got a chocolate taste and a topping that slightly taste after lavender. Together with sugarflowers a delicious combination.
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This recipe is:
finely chopped, 70%
Violet food color
Heat the oven to 180 degrees Celsius.
Grease 2 muffin forms (12 pieces / per plate) with butter.
Mix the flour, baking powder and salt in a bowl.
Place the chocolate and butter in a bowl and melt it au-bain-marie, by hanging a bowl above boiling water (the bowl shouldn't touch the water).
Stir until it is smooth.
Let it cool a little.
Add the sugar to the chocolate mixture and mix with a mixer for 3 minutes.
Then add the eggs one at a time and mix until incorporated.
Then whisk the vanilla extract through the atter.
Grab a spatula and spoon the flour mixture gently into the batter until well incorporated.
Divide the batter on the forms and put it in the oven for 18 minutes.
Take the cupcakes out of the baking tin and let them cool on a rack.
Let cool to room temperature before icing (otherwise it runs out).
Bring the milk and lavender to a boil in a small saucepan.
Turn off the heat and leave to infuse for 10 minutes.
Strain through a sieve and remove the lavender from the milk.
Beat with a whisk or mixer the powdered sugar through the milk until it is smooth.
Add, if desired, food color and mix until you've got an even color.
Spread on the cupcakes and coat the top (completely cover)
Decorate with sugar flowers
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Lavender cupcakes https://www.byandreajanssen.com/lavender-cupcakes/ 20/10/2011