...a recipe for grown up cupcakes.
Hi folks, I'm really excited to share this recipe with you today. I haven't made cupcakes in such a long time, so I've dusted off the Kitchenaid and made these ones, which I think are just perfect for the summer months.
These cakes are so simple, I know I say that all the time but these really are. I am not a professional baker in the slightest so if it's on this blog it's easy... trust me!
On with the recipe.
You will need:
6 lavender flowers (plus extra for decoration)
125g lightly salted butter
125g caster sugar
finely grated rind of 1/2 an orange
150g self raising flour
1/2 teaspoon of baking powder
And for the icing...
150g icing sugar
6-7 teaspoons of orange juice
Purple food colouring (I used gel colouring)
How to make them:
First, line your cake tray with 12 cup cake cases and pre heat your oven to 180 degrees c. Next, cream the butter and the sugar together, until you make a smooth and creamy mixture which is very light in colour.
Now you need to add all of the ingredients but leave the eggs to one side, just for the moment.
Just to let you know, if your lavender is still in flower when you add them, pull the flowers out of the bud first (not sure that is exactly what I mean!?) and then pull the bud away from the steam and put both the flowers and the buds in the bowl. The picture above should show you what I mean. Before you add the buds to the mixture, give them a little squeeze to release more lavender loveliness and combine all of the mixture.
Next, beat the two eggs in a small bowl and then add the egg slowly whilst mixing the cake mixture.
Once all of the ingredients are well mixed together you will have a classic looking cake mix. Evenly distribute the cake mix between the cake cases and bake for 20 minutes or until risen and just firm to touch.
Transfer the cooked cupcakes on to a wire rack and leave them to cool completely before decorating.
I can not, never been able to, never will be able to, decorate cakes beautifully with all the swirly whirly icing. It's just too hard! But runny icing I can do, so these cakes were perfect.
Make the icing the same way you would with water but use orange juice instead. Add the orange juice, a teaspoon at a time, until the icing is the consistency of thin glacé icing. You want the icing to trickle over the edges of the cakes. Add the purple food colouring a tiny bit at a time so that you make a soft lilac colour.
Before the icing sets completely you need to decorate them with beautiful, edible, flowers. I decided to use lavender and viola, both picked from my own garden.
Look how beautiful they are! So simple, yet so pretty. The colours just say summer to me and the taste... mmmmmhmmmm!
I'd like to make these again and host a little garden tea party. I wonder what other cakes I could make with more flowers from my garden... rose water cupcakes decorated with roses? Ideas!!!