You can't help but feel at ease with each bite of these fluffy, yet floral, rich, yet comforting, lavender cupcakes with Earl Grey frosting. The lavender flavor is subtle. Just beware; the icing is so good you'll find it hard not to spoon-feed it to yourself! It's like a cup of tea, only way better.
Cupcake recipe slightly adapted from Kitchen Chronicles
Yields 12 cupcakes
For the cupcakes:
For the frosting:
Preheat the oven to 350 degrees F. Line a cupcake tin with liners and set aside. Meanwhile, in a large metal mixing bowl, beat the butter and sugar with an electric stand mixer until combined.
Add the eggs and vanilla and beat until creamy.
Stir in the food coloring and mix until you get a deep purple.
Using a spoon, stir in the flour, baking powder and chopped lavender.
Mix until batter is fully combined. Stir in cream.
Fill each cupcake liner 2/3 full with batter and bake for about 12-14 minutes, or until a toothpick inserted in the middle comes out dry.
Meanwhile, pour the boiling water over the tea bags and let steep about 10 minutes.
To prepare the frosting, beat the butter and 2 cups powdered sugar together until a thick, creamy frosting forms. Add the liquid tea to the frosting and add remaining 1 cup powdered sugar.
Beat until an ivory colored frosting forms.
Frost the cupcakes and sprinkle dry tea leaves on the tops.
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