The most beautiful lavender season is summer, I know. But I kind of feel that lavender should belong to fall. Maybe its fragrance, its colour, its name. Everything feels so…fall.
I infused the hot milk with the dried lavender before adding it into the cake batter. I find this process crucial in order to have the herb flavor in your cupcake, yet not too overwhelming. Just the way you feel the scent of fall.
Ingredients (12 regular sized or 36 mini cupcakes):
Lavender Infused Cake
2/3 cup whole milk
2 teaspoons dried lavender
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 tablespoon vanilla extract
1/2 cup canola oil
3/4 cup granulated sugar
2 large eggs, room temperature
2 sticks unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 to 2 drops food coloring gel
1 tablespoon dried lavender
To prepare cupcake, heat milk in microwave until just start boiling. Put dried lavender in milk and let it steep for 30 minutes, or until the mixture is at room temperature. Strain the milk to remove the dried lavender. Reserve 3 tablespoons for buttercream frosting.
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.
Add sour cream and vanilla into the milk mixture. Mix well and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes for regular sized cupcake or 8 to 10 minutes for mini cupcakes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and the reserved lavender infused milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add food colouring and beat until you get the light purple colour.
Frost the cupcakes with the buttercream and sprinkle with dried lavender before serving.