Lemon & Lavender Cupcakes


Winter finally showed up in Edmonton with temperatures at nearly -30 degrees Celsius (colder with the windchill). If I had my way I'd stay in doors until the cold snap dissipates but that's not really an option. Instead of moping about the cold I decided to bake some cheer into my day with these delicious cupcakes. I adapted the recipe from this one. I doubled the recipe, substituted vanilla soy milk for the milk and half the all purpose flour for pastry flour. And I only used three eggs because that's all I had. I also added the zest from one lemon and a teaspoon of dried lavender. 


For the frosting I just did my own thing and ended up with way too much. Guess I'll have to bake something else that requires frosting. I find the most difficult part of making frosting is getting the right consistency. This is frosting, not a glaze so it should be fairly thick and not at all runny. I used half a cup of room temperature butter and creamed it in my mixer for a couple of minutes. Then I added a bag of icing sugar (1kg). This would be why there was a lot of frosting. To keep with the lemon theme I added the zest and juice from 1 lemon. (Speaking of lemon, if you're not using organic you should definitely give the lemon a good scrub before zesting.) I also added 1 teaspoon of vanilla extract and added soy milk until it was the right consistency. Start slow with the liquid because it's easy enough to add more but if you've used all your sugar you're going to have a hard time thickening it. I'm still working on my frosting skills. The cupcakes need to be completely cool before you frost them. To bring some colour to the cupcakes, I added a some sprinkles on top. By doubling the recipe I made 12 large cupcakes.


Enjoy and keep warm! xx Allison