<
s
c

s
Home / SmellyBlog / Tagged: Cupcakes

SmellyBlog

Lavender-Violet-Cassis Cupcakes

Lavender, Blueberry & Violet Cupcakes

Lavender-Violet-Cassis Cupcakes were an invention of a moment a few summers ago that got a hold in my baking repertoire as an exotic yet easy to whip-up pastry that looks pretty and impressive. The decoration is so simple: flowering tops of lavender (preferably fresh), and crystallized violets. Both are fancy, yet keep for a long time and create a memorable impression, both visually and on your guests palate. I've served them since in bridal stagettes and baby showers, and always got many complements!

If you can't get a hold of black currants (cassis), blueberries make a fine and delicious substitute. Keep in mind that the smaller the berries - the more flavourful they are, as most of the flavour is actually in their skin. The violet glazing is not what's going to make or break this recipe, so use it only if you have it - so if you can't find it, don't let that stop you from baking and enjoying these cupcakes .

Batter:
½ cup sugar
¼ tsp. dried lavender buds
1 stick butter at room temperature
2 eggs
1 cup flour
1-1/2 tsp. baking powder
2 Tbs. milk
1 Tbs Créme de Cassis liquor
½ cup fresh or frozen blackcurrants (or blueberries, if you can’t find blackcurrants)

Glazing:
Violet jelly (optional)

Icing:
5oz cream cheese
2/3 cup icing sugar
½ tsp vanilla extract or vanilla paste

For decoration:
Lavender springs and/or Candied Violet Petals

- Preheat the oven to 350F (180c)
- Make the batter by creaming together the butter, sugar and lavender buds.
- Add the eggs, one at a time, until fully incorporated.
- Sift together flour and baking powder, and add to the batter.
- Add the milk and liquor
- Add the berries, and stir gently just until incorporated (avoid bruising the berries!)
- Bake in paper-lined muffin tins for 20 minutes, or until a toothpick inserted in the centre of the middle cupcake comes out clean.
- Place the cupcakes and wait till they have cooled completely
- Meanwhile (as they are baking and cooling), whip up the cream cheese icing, blending all ingredients until smooth.
- To decorate, brush each cupcake with the violet jelly, once it's absorbed into the dough a little bit, place a generous dollop of the icing (or pipe it if you like it to be more precise-looking).
- Right before serving: Top each cupcake with one blooming top of lavender, and one candied violet petal.

Lemon & Verbena Cupcakes

Lemon & Verbena Cupcakes by Ayala Moriel
Lemon & Verbena Cupcakes, a photo by Ayala Moriel on Flickr.
That wonderful lemon verbena in the gardens in the village where I was staying truly inspired me to make a verbena-soaked lemon loaf. But I didn't have my loaf pan, so I made cupcakes instead! I used a bit of semoline instead of all-flour as you'd find in most cupcake recipes. This adds a nice grainy texture, and interest to what is otherwise a very simple yellow batter. However, it is also packed with lemony tartness and aroma, from both the juice and the zest.

For the glazing, I've used both lemon verbena tisan (brought to room temperature, of course), and along with the vanilla sugar, it had an intense lemon-candy flavour, just like that of the classic Israeli lemon popsicles (which are amazing). Must be all that citral and vanillin. Mouthwateringly delicious, and would make a great addition for a Shabat afternoon tea. Shabat Shalom! 
For the batter:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cups all-purpose flour
1/2 cup semolina (cream of wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk * 
zest from one lemon
1 Tbs lemon juice

Lemon Verbena Glazing:
2 Tbs strong tisane from fresh** lemon verbena leaves
2 cups icing sugar, sifted
1 Tbs lemon juice
1 package vanilla sugar

- Preheat oven to 180C (350F)
- Butter and flour a dozen-cup muffin tin (or use paper cupcake liners)
- Cream together the butter and sugar
-  Add and beat the eggs, one at a time until light and fluffy
- Add vanilla, lemon juice and lemon zest, and beat just until incorporated
- Sift together the flour, semolina, baking powder and salt
- Add half of the flour mixture and mix just until incorporated.
- Add half the milk and continue stirring
- Add the remaining two halves of the flour and milk, gently folding mixing until fully incorporated 
- Bake for 20 minutes, or until a toothpick inserted in cupcake comes out clean
- In the meantime, prepare the glazing by beating together the lemon verbena tisane, lemon juice and vanilla sugar. Gradually add the icing sugar and continue beating until smooth and runny.
- When the cupcakes are ready and have cooled down, brush them with the glazing.
- Serve warm or at room temperature. Do not refrigerate!

* Of your choice, can be dairy or non-dairy
** Substitute with dry leaves if you don’t have them.
Back to the top