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Lavender Vanilla Bean Cupcakes

with Pastel Nonpareils

THE RECIPE

INGREDIENTS:

    For cupcakes:
  • 2 tbsp Lavender
  • 1 Vanilla Bean
  • 8 oz Milk
  • 1 2/3 cups Cake Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Granulated Sugar
  • 6 oz Vegetable Oil
    For frosting:
  • 12 tbsp Butter
  • 2.5 cups Confectioner’s sugar
  • 1/4 tsp Salt
  • 1 tsp Violet Gel-Paste
    For decoration:
  • 1 tbsp Pastel nonpareils
    Provided:
  • Cupcake cups (18)
  • Piping bag
    From your pantry:
  • 3 Eggs

ABOUT RECIPE:

Lavender infuses these cupcakes with the essence of Southern France. Deliciously surprising, they're a refined treat.

INGREDIENT HIGHLIGHT
Lavender is best known for perfuming oils and soaps, but it is also a star culinary herb. A few buds can bring a floral note to cakes, tarts, and cookies.

BAKING ADVICE:

No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.

If you have trouble splitting open the vanilla bean, run your fingers under warm water and rub the bean. It will be supple in no time!

YOUR RED VELVET KIT

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take out 3 eggs from your refrigerator. Let butter come to room temperature. Using the side of a sharp knife, press down gently on the lavender buds. You don't want to crush or chop them, just flatten them. Carefully split the vanilla bean in half lengthwise with the same knife.

STEP 2

Place lavender buds, split vanilla bean, and milk in a small saucepan. Cover with lid, heat over the lowest heat setting, and simmer for 5 minutes. Once done, allow it to steep for another 25 to 30 minutes. Strain the infused milk using a fine-mesh sieve over a small bowl. Reserve 2 tablespoons of the milk for step 5.

STEP 3

In a medium bowl, sift cake flour, baking powder, and baking soda. In a large bowl, using an electric mixer or whisk, beat eggs for 1 minute, until they start to look pale and frothy. Add granulated sugar and beat for another 5 minutes. Add vegetable oil and continue to beat for 1 minute. Reduce the speed on the electric mixer to low, and alternate adding the flour mixture and infused milk, beating until *just* combined.

STEP 4

Line up 18 cupcake cups on a baking sheet. Divide the batter evenly among cupcake cups, filling each two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack. (Frosting will melt if cupcakes are not cool!)

STEP 5

Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter in a medium bowl until it starts to look pale, then slowly add the confectioner’s sugar and beat for 2 to 3 minutes. Add the reserved infused milk and mix until smooth. Optional: add violet gel-paste to add lavender color.

STEP 6

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Decorate with pastel nonpareils. Enjoy!

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