A few weeks ago I finally had the chance to go into a little shop in Manayunk called Village Spices. I have always wanted to stop in, but it is in a spot that we only really pass walking by at night with an ice cream cone. I never think about it when we are there during the day. Usually a daytime trip to Manayunk means I have a mission. And usually that mission involves food. On the other end of Main Street. Can you see how excited I am about having finally stopped in?
I was like a kid in a candy store in this place. I finally found smoked paprika! An ingredient I could not find anywhere! And let me just tell you, TOTALLY different than paprika. But I am going off topic. In this tiny little shop, there was a shelf I was fascinated with. Any extract you could dream of. The lavender immediately caught my eye. I had wanted to make Lavender cupcakes since I bought the book Cupcake Heaven and learned lavender could be a flavor not just a scent. When the lavender was blooming outside, however, I completely didn’t think about it. Lavendar extract though! Think of the possibilities! And the year round use!
These cupcakes would be perfect for a baby or bridal shower. Something very girly. I might add lavender extract to my petit fours next time I make them. The best part of these cupcakes is that the recipe is quite basic, but produces perfect results. I didn’t realize until I was putting everything together that it is almost identical to the base of the Cherry Almond Cupcakes (coming soon!). So if you don’t like lavender, use vanilla. But if you haven’t tried lavender, you don’t know that you don’t like it 😉
What You Need
1 stick of butter (room temp)
1/2 cup sugar
2 eggs (room temp)
1 Tbsp Lavender Extract
1 cup flour
1 1/2 tsp Baking Powder
1/2 tsp salt
2 Tbsp coconut milk (or regular milk)
Preheat oven to 350F. In a large bowl mix sugar and butter with a wooden spoon until light and fluffy.
Add eggs one at a time and then stir in lavender extract. Sift in all step three ingredients (dry ingredients) and stir until combined. Lastly add the milk.
Spoon batter into cupcake holders. Should fill 12 about halfway. Bake for ~18 minutes, remove from pan and cool on rack.
Once cooled, get your icing ready to making them officially “lavendairy”.
1 1/2 cup confectioner’s sugar
1 egg white
1 drop purple food gel
Mix the sugar and egg white until combined Stir in desired color. Use a spoon to spread on tops of cupcakes. Allow to set before serving.
Yields: 1 dozen cupcakes