Did you know that you can also use lavender in the kitchen?
Yes, there’s far more to do with it than to sow little pockets to put the dried lavender flowers in. And hang them in your wardrobe for instance.
Far more than that, believe me!
Here’s another sweet treat with lavender.
Speechless, how wonderful that flavor is in food…
So yes, indeed.
There are other things to do with lavender besides seeing it grow and blossom in your lovely flower garden. And that’s why I wanted to make this blog post to let everyone know!
I kept the cake batter here very simple so I used the very basics. Flour, milk, butter, eggs and sugar. And the reason why I wanted to keep it this simple is that the lavender flavors is very subtle. So you definitely don’t want any additional flavors that can overshadow that beautiful lavender aroma. That would be such a shame!
And what about the frosting then?
I used a simple spoonful of whipped mascarpone and sugar. But a classic cream cheese frosting is also fine. Just make sure that whatever you use is not too strong.
Cooking with lavender? You sure need to give it a try now!
Do you want to know more recipes that you can make with fresh lavender?
Then also check out my steak with lavender sauce! That one will also blow your socks off. I guarantee you!
- ½ cup whole milk (120 ml)
- 6 large sprigs fresh lavender with flowers
- 4,5 oz plain flour (125 g)
- 1 ½ tsp baking powder
- 5 oz caster sugar (140 g)
- 1 ½ oz unsalted butter (40 g)
- 1 medium egg
- Remove the purple flowers from the lavender sprigs and keep them aside to use later on in the recipe. Cut the sprigs into smaller bits and add them to a medium saucepan. Pour in the whole milk.
- Place the pan over medium-low heat and gently warm the milk. Don’t let it boil and cook! After 5 minutes when the milk is warm, turn the heat off and let the lavender sprigs and milk infuse and cool down again. Leave it there for at least 1 hours so the flavors can develop fully. In the meantime add the soft unsalted butter and caster sugar to a large mixing bowl.
- Stir for a couple of minutes until creamy and very smooth. Then add the egg.
- Stir and add the the plain flour, the baking powder and a tiny pinch of salt.
- Stir well again into a smooth batter. Strain the infused milk over the mixing bowl.
- Discard the sprigs and stir the cake batter well now. Right in the end add the purple lavender flowers you kept aside in the beginning.
- Give the batter one last stir. Line a cupcake tray with paper casings and scoop the batter in it.
- Bake the cupcakes in a preheated oven at 325°F (170°C) for 20 to 25 minutes until set in the middle. Remove the baked cupcakes and let them cool down fully at room temperature.
- You can top them with some cream cheese frosting and extra lavender flowers if you like.