Small Batch Chocolate Lavender Cupcakes

Happy Easter!

This post was supposed to be “spring is here”, but it started snowing yesterday night. It wasn’t the heavy, angry, furious kind of snow, though. It was the nice, sweet, thick kind of snow – the kind that dances around you like in Christmas movies. It was pretty, and I felt like my heart was swelling at the beauty of it. I was thinking that houses should be donned with Chrsitmas lights and decorations, then remembered with a halt that it is April. Oh, Canada.

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Although these cupcakes are spring-themed indeed, I made them not to celebrate spring but to celebrate my tea-loving friend Anna’s birthday. I can’t say enough how awesome and cool this girl is, but you’ll be seeing her quite a bit in posts of restaurant reviews soon, so you’ll get an idea of what she’s like.

We were talking about cakes the other day, and what types of dessert she likes. She described not liking “fluffy” or “filled” cakes, disliking the cream inside. She prefers it to be “hard”. Yes, her exact words. A hard cake? How the heck am I going to make a hard cake? I was confused and disturbed by her tastes. I decided to just make something staple – a cupcake that wouldn’t need any frosting or filling: chocolate lavender cupcakes.

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frosted with a simple chocolate ganache.

These cupcakes are rich and fragrant with subtle floral accents. I always imagine fields and fields of lavender on hills when I take a whiff of these cupcakes! It makes me want to lace up dirt-crusted hiking boots and go up the mountains for a view. These cupcakes are great for transportation as well, so if you wanted to have a picnic on a hike, these would be your pal.

When I gave these to cupcakes to Anna, I asked her to give me a thorough review. She did, and said they were delicious and fragrant but “you should have a filling on the inside to make it even more moist”.

Here proceeds our conversation:

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It goes without saying that I have strange friends.

chocolate lavender cupcakes

Makes 6
Source: Heavily adapted from My Pastry Affair

INGREDIENTS

GROUP A

1/3 cup granulated sugar
1/2 cup cake flour
1/4 “heaping” cup unsweetened cocoa powder (if you want to be precise, 1/4 cup + 2 tablespoons will do)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
small pinch of salt

GROUP B
1 egg
3 tablespoons milk
2 tablespoons butter, melted (alternative, you could use non-flavoured oil such as vegetable, canola, avocado or grapeseed oil)
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender, soaked in 1/4 cup hot water

RECIPE:

1. Preheat oven to 350 degrees F. Prepare a cupcake tin with cupcake liners or non-stick cooking spray. Soak the dried lavender in 1/4 cup of hot water for 5-10 minutes.

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2. {Group A} Whisk together sugar, flour, cocoa, baking powder and baking soda.

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3. {Group B} Whisk in egg, milk, butter, and vanilla until combined…

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then stream in the lavender and hot water. Whisk until smooth and shiny, scraping down the sides of the bowl with a spatula. The batter will be quite thin.

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4. Divide the cupcake batter into the cupcake tin evenly. Sprinkle a few dried lavender buds onto the cupcakes.

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5. Bake at 350 degrees F for 15-16 minutes, or until a toothpick inserted in the cupcake comes out clean. Let cupcakes cool in the pan for 5 minutes, then move onto a wire rack to cool completely.

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STORAGE:

It will stay moist if kept in an airtight container for 3-4 days at room temperature.

Enjoy,
Moe

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4 thoughts on “Small Batch Chocolate Lavender Cupcakes

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