Cupcakes

Lavender & Earl Grey Cupcakes

Lavender cupcakes with early grey filling and vanilla frosting

A combination of my favourite flavours! In case you haven’t noticed already, I am a fan of flower scents, and I’m crazy enough to want to eat them! I’ve done rose cupcakes before, and am thinking of venturing into jasmine…

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INGREDIENTS (makes 12-16 cupcakes)

For the cupcakes:

  1. Dried Lavender
  2. 1/4 cup olive oil
  3. 280 caster sugar
  4. 240 self-raising flour
  5. 1/2 tsp baking powder
  6. 1/2 tsp baking soda
  7. 2 eggs
  8. 200ml milk
  9. 1 tsp vanilla extract

For the frosting(s)

  1. 180g unsalted butter
  2. 500g icing sugar
  3. 3 tbsp milk
  4. 1 tbsp vanilla extract
  5. 30g earl grey tea powder

METHOD:

  1. Preheat oven to 170 degrees C
  2. Add 3 tsp of lavender into the milk and let it soak for 2 hours
  3. Mix the sugar and oil together
  4. In another bowl, mix the flour, baking powder, baking soda and 3 tsp of lavender
  5. Whisk eggs into the milk, and add in the vanilla extract
  6. Add in the dry mixture and the milk-egg mixture into the butter-sugar mixture in batches, alternating each time
  7. Divide batter into cupcake cases and bake for 16-20 minutes, depending on your oven
  8. For the earl grey frosting filling, whisk the 90g of butter until light and fluffy. Add 250g icing sugar in sections until smooth. Add in the earl grey tea powder.
  9. Using a cupcake corer, core the inside of the cupcakes. Pipe the earl grey frosting into the holes.
  10. For the vanilla frosting, whisk the 90g of butter until light and fluffy. Add in 250g icing sugar in sections until smooth. Add vanilla extract. Frost on top.

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Processed with VSCOcam with c1 preset  Processed with VSCOcam with f2 preset

Have a freshly-baked Monday!

Izzy ❤

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