Lavender and Apple Cupcakes
Ingredients
- For the cupcakes
- ⅞ cup heavy cream
- 2 tsps dried Lavender
- ½ cup butter
- ½ cup sugar
- 1 Tbsp Amaretto
- 2 eggs
- ⅔ cup all-purpose flour
- 1 cup Almond flour
- 1 Tbsp Corn starch
- 1 tsp Baking powder
- ¼ tsp baking soda
- 1 pinch salt
- ⅜ cup Buttermilk
- 2 cups tart Apple (peeled, cored and diced)
- 0.333 cup sliced almonds
- For the decoration
- 2 Tbsps powdered sugar
- pink Food coloring
- fresh Lavender
Kitchen utensils
Preparation steps
To make the Lavender Cream: Heat the cream and lavender flowers slowly in a pan and bring to a boil. Cover and stand for 5 minutes. Pour the lavender cream through a sieve into a bowl and refrigerate overnight.
The next day heat the oven to 180°C / 350°F. Place paper liners in a 12 hole muffin tin.
Sift in the flour, ground almonds, cornflour, baking powder, baking soda and the salt. Stir into the egg mixture with the buttermilk. Gently stir in the diced apples.
Spoon into the paper liners and sprinkle with almonds. Bake for about 30 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the decoration: whisk the lavender cream and powdered sugar until stiff. Beat in a few drops of pink food coloring. Spoon into a piping bag and pipe a swirl on each muffin. Decorate with lavender flowers.
