My friend Christina of All's Fare Food Blog & I will be joining the ranks of amateur bakers for tomorrow night's cupcake fiesta. She put together some super cute Red Velvet Baseball cupcakes (hopefully they'll be good luck to our Sox) and I just finished up my Almond-Lemon-Lavender cupcakes. They are a heavy white almond cake, with lemon curd filling and topped with some homemade lavender buttercream. Perfect for spring, right?
I have to say, this is one of the messiest cake recipes I've followed yet! To be fair I was kind of rushing the fun part so I could make it to my girls night dinner on time, but sheesh, next time I will be sure to use my splatter guard on the KitchenAid and stir slowly with a nice big spatula!
The batter comes together very thick, and bakes into a fairly dense, but still moist cake. I was initially concerned that the eggs whites were too prominent in the cake, based off of my miniscule toothpick test to make sure they were done.
So I went to town with my new cupcake corer and tried a "tastie" as my hubs and I are calling them, which made me confident that the over-eggy-ness was just my paranoid imagination. This cupcake corer is amazing...and affordable. Only $5.00 at Williams-Sonoma! Highly recommend if you like to fill your cupcakes.
To make sure I'd be brining something worth sharing, I topped some tasties with a dollop of lemon curd and a dot of lavender buttercream. So good, and a great way to keep me from "testing" a whole cupcake at 11PM!
I definitely had a blast making these for tomorrow night and my husband can't get enough of the lavender buttercream. You know it's good when your sweetie goes back for seconds, thirds, fourths... Do you have a recipe that is a super hit?
Also- for anyone who made it this far, were you at Cupcake Camp too? Let's trade notes!
White Almond Cake (adapted from Martha Stewart's white cupcake recipe)
Lavender infused buttercream:
- 1/4 c. water
- 2 tbsp. dried lavendar
- 2 sticks of room-temp butter
- 1/2 c. vegetable shortening
- 2 tbsp. milk (i used skim)
- appx. 5-6 cups confectioner's sugar
- food coloring
- In a small saucepan or microwaveable bowl, heat water to boiling. Add in dried lavender and let simmer for a good 15-20 min or so.
- Strain lavender water into another bowl, removing the lavender and leaving just the hot infused water. Put the water in the fridge for another 20 minutes+ to cool.
- Beat the butter and shortening together until nice and light.
- Beat in milk then add confectioner's sugar 1 cup at a time until it comes together into a nice buttercream. You may need to add a splash of milk or more sugar to reach your desired consistency. I always eyeball my buttercreams and never keep track of how much sugar I actually end up using. The key is to watch the consistency and TASTE!
- Once you like how it's looking, add in your cooled lavender water and food coloring. To make the pretty purple color in mine, I used probably 16 drops of blue, 8 drops of red...and then 1/4 teaspoon of violet gel color too. The drops were just creating a not-so-pretty greyish color, and then when I added the violet gel it finally turned the pretty purple I was hoping for. Mix your buttercream until all of the infused water and color is combined. Give it a taste, make sure it feels right to decorate with (not too smooth, not too stiff) and either use immediately or save in an air-tight container for up to one week.