This is the recipe you need for a quick cupcake fix. If you don’t like a lot of frosting but you do like a lot of flavor, this is the cupcake for you.
This Lavender Lemon Cupcake recipe is a product of social pressure. One day I woke up and I could no longer resist the modern cupcake craze. However, I am still not a fan of the inch high frosting. If you are, this recipe may not be for you. The Lavender Lemon Cupcake is easy, light, and flavorful. You will not regret making it.
- White or Vanilla cake mix
- 2 large lemons grated for zest
- 2 Tbsp lemon juice
- 4 sprigs of fresh lavender flowers or 2 tsp of dried lavender flowers
- fresh raspberries
- 1 cup honey
- 1/8 cup water
You will want to get started on this first because it needs to cool before the cupcakes are ready. Put the honey, water, and lavender flowers in a sauce pan and bring it to a boil. Turn the heat down and let it simmer for about 10 minutes. Set it to the side. When it has cooled and thickened, then it is ready to use.
Follow the instructions for the cake mix. After the batter has been mixed, add the lemon zest and lemon juice. Stir well. Put cupcake liners in a muffin tin. Spoon the batter into each liner. The cupcakes should be done in about 17 minutes. Put a toothpick in the center and if it comes out clean, the cupcakes are done. Poke holes in the cupcakes with a toothpick or skewer. This is so the honey can seep in. To serve, pull the cupcake out of the liner. Place it on a plate and pour the lavender honey on top. Cut the raspberries in half and place them on top as well. Eat slowly. Enjoy.
Published in: Cooking