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.
![IMG_2354](http://farm6.static.flickr.com/5059/5442285863_66f721a946.jpg)
Hard not to feel happy with such fun colors and smart design.
![IMG_2355](http://farm6.static.flickr.com/5100/5442286939_5521998554.jpg)
The infused milk goes into the batter for the cupcakes, as well as the frosting.
![IMG_2357](http://farm6.static.flickr.com/5216/5442288407_0202b6a30f.jpg)
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.
![IMG_2359](http://farm6.static.flickr.com/5260/5442894094_acd599c92e.jpg)
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!
No comments:
Post a Comment