Sunday 13 February 2011

lavender cupcakes

If I had to pick a favorite floral aroma, it would be a close tie between lavender and lilies. But as far as I know, you can't eat lilies...


I made lavender cupcakes from the Hummingbird Bakery cookbook. I wish you could smell them from the photos... they're heavenly.


The recipe calls for whole milk infused with dried lavender flowers, preferably left overnight. I bought a bunch of lavender last weekend. I wonder if the woman who sold it to me had any idea how I planned to use it. It took about an hour to cut the flowers off the stems and stuff them into the milk jug yesterday.


This afternoon I started with the nesting bowls that M gave us for xmas.


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Hard not to feel happy with such fun colors and smart design.


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The infused milk goes into the batter for the cupcakes, as well as the frosting.


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While the cupcakes cooled, I made the frosting. It's not easy to make purple food coloring; I had to be careful not to oversaturate it. But I was pleased with the end result.


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Delicious! So fragrant and sweeeeeeet.


The only downside to making lavender cupcakes for Valentines/my birthday this week, is that it all but guarantees S won't send a box of cupcakes to my office again... Gotta make the lavender ones last. Good thing I have enough infused milk for one more batch!

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