Honey Lavender Cupcakes

Easter Cupcakes

Easter Cupcakes

I love baking at The Exchange community centre every Wednesday, as I like to make people happy with my treats.  It also gives me an opportunity to try out some new recipes and get immediate feedback.  I wanted to make something special for Easter.  The night before I went through loads of my cookbooks looking for an elegant easter dessert.  I have a wonderful Nordic egg shape bunt pan that I thought I would use, but he problem is every time I make a bunt cake it always looks boring and the cake is dry.  So I gave up on that idea.  In my shopping travels I had picked up two interesting products that I was anxious to try.  One was moulding chocolate and the other was a press sheet for making a design on fondant and buttercream icing.  I wanted a spring theme, and by working with a cupcake it would allow me to use the above two newly purchased items.  I went to my no fail cupcake cookbook, it has never let me down- Better Homes and Gardens Special Interest/Cupcakes. Every recipe I have made from this book has been amazing!  I choose a honey-lavendar cupcake.  Last summer I grew one small lavender plant and I dried some lavender for future usage.  Now I am not a big fan of lavender as it reminds me of bath soap, but I was willing to try out this recipe with the hopes that the lavender would not be too over-powering.



yields 2 dozen


1/2 cup butter

2 eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons dried lavender

1/2 teaspoon salt

1 cup lavender-vanilla sugar (SEE below note)

1/4 cup honey

2 teaspoons vanilla

2/3  cup milk


Lavender Vanilla Infused sugar

Lavender Vanilla Infused sugar

– lavender-vanilla sugar is crazy easy to make: just put 2 cups of sugar with 2 vanilla bean pods(that you have split) and 1 tablespoon of dried lavender

– let sit for about 1 month (I continued to shake my sugar around letting the lavender and beans work into sugar

thats it – it is Sooo simple

NOTE: if you dont have lavender-vanilla sugar you can just use plain sugar



2/3 cup milk

1/2 teaspoon dried lavender

3  cups icing sugar

violet gel-paste food coloring


3/4 cup molded white chocolate

violet balls

silver metallic dusting powder

Directions – for cupcakes

pre-heat oven to 350F

1) allow butter and eggs to sit at room temperature for 30min

2) line 24 muffin cups with paper baking cups (I used Easter theme cups)

3) in medium bowl sift flour, baking powder, and salt

4) add lavender to flour mixture and set aside

5) in a stand mixer beat butter until creamy

6) add sugar, honey, and vanilla to butter and beat until combined

7) add eggs one at a time until well mixed

8) alternately add flour mixture and milk to butter mixture, beating on low speed after each addition – until JUST combined

9) spoon batter into prepared muffin cups, filling each about half way full/I used a cookie scoop so each cupcake would be same size

10) bake for 16-18min or until toothpick inserted in centre comes out clean

11) cool cupcakes on wire rack for 10min, then remove and cool to room temperature before decorating

Adding Lavender to Flour mixture

Adding Lavender to Flour mixture

Sugar,Honey, Vanilla to butter

Sugar,Honey, Vanilla to butter

Batter fully mixed

Batter fully mixed


Directions – Icing

this icing is perfect for decorating with fondant or moulding chocolate as it hardens when it dries-similar to royal icing and the cupcake icing remains flat

1) bring milk and lavender just to a boil in a small saucepan on medium heat

2) remove from heat and let steep for 10min

3) strain lavender

4) place icing sugar in a large bowl and slowly add the milk and beat on high with electric mixer until smooth

– I had to add small amounts of extra milk to get the consistency I wanted, as it should be pourable

5) add 1/4 teaspoon of food colour and mix

NOTE – this icing hardens quickly so ice cupcakes right away

Lavender steeping in milk

Lavender steeping in milk


Iced cupcakes

Iced cupcakes



Directions – Decorations

1) roll out molded chocolate to 1/4″ thick

2) I did 2 different types of decorations

a) pressed design on chocolate then cut into circles

b) used cutter to form flower

3) with both above designs I painted silver metallic dust on surface to give a nice sheen

4) I added violet balls to each design for depth

Rolled molded chocolate with impression

Rolled molded chocolate with impression

Cutting out small flowers

Cutting out small flowers

all decorations have been cut

all decorations have been cut

Painting silver metallic on designs

Painting silver metallic on designs

Adding violet balls

Adding violet balls

adding violet balls

adding violet balls

5) place your cut-out designs on your cupcake with a dab of icing to secure

Finished Cupcakes

Finished Cupcakes






The cupcakes were a big success. Most people thought they were too pretty to eat.  Those who tried, said they were delicious and had the right amount of lavender, they were not too sweet and the icing was perfect.  They really liked the thin layer of icing instead of those cupcakes with mounds of icing that are twice the size of the actual cupcake.  After all the positive comments it was time for me to try one.  I was really hoping they didn’t taste like soap. I was pleasantly surprised, the lavender to honey blend was perfect, it was a really nice light cupcake.  Still would never be my personal pick, but the crowd seemed to enjoy.  I think if I made again I would sneak some white chocolate into the mix, as chocolate makes everything better!


One lone bunny cupcake

One lone bunny cupcake







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