LAVENDER CUPCAKES
Steps:
- CAKES: 1. soften butter in the mixer on high speed 2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes 3. sift flour, baking powder, and salt together 4. measure out milk and vanilla 5. add the flour and milk mixtures to the butter/sugar alternating between flour and milk and beating well after each addition 6. set aside. 7. in a clean mixer bowl, beat egg whites until soft peaks form 8. fold egg whites into cake batter until incorporated 9. scoop batter into the prepared cupcake pans 10. bake at 350 degree for approximately 19 minutes. Lavender Cream: 1. add sugar and water to a small saucepan set over medium high heat 2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon 3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes 4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool for at least five minutes 5. add heavy cream to the bowl of electric mixer and beat with the whip attachment until soft peaks form 6. once sugar mixture is cool to the touch, drizzle into the cream while beating on medium high 7. continue to beat on high until firm peaks form FROSTING: 1. soften butter in the mixer on high speed 2. add cream cheese and beat until combined 3. add about half of the confectioners' sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine 5. add remaining confectioners' sugar in stages until desired consistency and sweetness is achieved 6. add purple food coloring and mix until consistent color is achieved Assembly 1. using a melon baller, scoop out a bit of the cooled cupcakes 2. using a small spoon or a pastry bag, fill each cavity with lavender cream 3. trim off some of the scooped out cupcake and place back over the cavity 4. pipe cream cheese frosting over the top 5. sprinkle lightly with lavender leaves; top with a purple pansy flower
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