On Saturday I went and visited my sister in the city. I took the ferry and arrived at the ferry building before she did: perfect. I was so excited I got test some cheeses and olive oils, look at Delicious baked goods, wandered through the farmers market and ended up at Sur La Table. I walked around the store a few times to take in everything and that’s when I found the lavender extract. I bought it knowing it would come in handy. I decided to do a chiffon cupcake because its light and airy and delicate just perfect for lavender. The cupcakes don’t taste like a flower or perfume it’s very subtle and the Swiss meringue butter cream puts the perfect touch to it.
Lavender Chiffon Cupcakes
Makes about 20 regular size cupcakes
2 1/4 cups of all purpose flour
1 1/2 cups sugar
1 tbs baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup water
1/2 teaspoon lavender flavoring
6 eggs separated
1/2 tsp. cream of tartar
violet dye depending on what color you want it.
Lined 20 cupcake holder with cupcake liners. Preheat oven to 325 degrees.
sift the flour,sugar,baking powder and salt into a large mixing bowl, and make a well in the center.
In a separate bowl, mix together the oil,water,lavender,and egg yolks.
Stir liquid ingredients into the dry ingredients with a rubber spatula, pulling in the dry ingredients until the batter is smooth.
Beat the eggs whites until they are frothy, then add the cream of tartar and beat until stiff peaks form. Fold the egg whites gradually and gently into the batter.
Fill cupcake liners 3/4 of the way full. Bake for 20-25 minutes or until a tester comes out clean. Let the cupcakes cool and put frosting on once cupcakes are at room temperature.
Swiss Meringue Butter cream
Makes about 4 cups
4 large egg whites, room temperature
1 1/4 cups granulated sugar
3 sticks (12 ounces) unsalted butter, room temperature
1 teaspoon pure vanilla extract or any other flavor you choose.
In the bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until the sugar has dissolved and egg white mixture is very warm to the touch.
Whisk egg white mixture on high speed until it holds stiff(but not dry) peaks. Continue beating until the mixture is fluffy and slightly cooled, about 6 minutes.
With the mixer on medium speed, add salt and butter several tablespoons at a time, beating well after each addition. Put the paddle attachment on and put on high speed for about 3 minutes. Beat in the extract or other flavoring.
note:these would be just regular cupcake color if I hadn’t added dye.