These cupcakes just scream Happy Spring! I trialed this recipe of Monica Glass for a fellow chef friend Mark Tafoya and submitted comments photos and variations for his cookbook ‘The Gilded Fork’ about 5 years ago and still absolutely love this version. I realize this recipe is more complicated than most people would want to do when camping; but as an option you can make this recipe in advance and take it along. Cake or cupcakes stay fresh for 3-5 days covered with saran wrap or placed in a Ziplock bag. The cake freezes well also for up to 3 months.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
Bake: 325 degrees in a Convection or Traditional Oven
Baking time approximate: cupcakes: 20 min. cake: 30 – 35 min.
2 1/2 cups all purpose flour (I use King Arthur brand)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature *(or microwave cold butter for 20 – 30 sec. on high till soft, not melted)
2 cups sugar
zest of 2 small or 1 large meyer lemon
3 tablespoons fresh squeezed meyer lemon juice
1 teaspoon vanilla
2 tablespoons dried edible lavender
3/4 cup buttermilk
2 cups powdered sugar
2- 3 tablespoons fresh squeezed lemon juice ( so squeeze 6 tablespoons total. 3 for the batter 3 for the glaze!).
zest of a meyer lemon (so zest 2 lemons total, 1/2 for the batter and 1/2 for the drizzle).
In a medium/large bow:l combine flour, baking powder and salt. Flick in lemon zest lightly and gently fluff the flour to combine the zest. Set aside.
In a small bowl: 4 raw eggs and 2 raw yolks
In a measuring cup: pour in 3/4 cup buttermilk. Crush dried edible lavender between your hands as you add the lavender to the buttermilk. Stir to combine. Let the mixture rest for 30 minutes to 2 hours for the flavor of the lavender to infuse into the buttermilk. If you don’t have access to dried edible lavender you can use 1/2 teaspoon lavender extract.
Place lemon juice in a small glass and have your pure vanilla extract on standby to add later.
Mix the room temperature butter with a mixer until light and fluffy and a light yellowish white in color. Scrape down sides and bottom of the bowl and mix again on low for 15 seconds.
Add eggs 1 at a time to the mixture while mixer is on low.
Add flour alternately with buttermilk, adding 1/3 of each at a time and mixing on low to combine.
Drizzle in the vanilla to combine. Mix in the lemon juice until just combined.
Pour batter into prepared pans or cupcake cup liners.
Bake until the batter is baked through and slightly golden brown on top. Check for doneness by inserting a steak knife through the center. When the batter is done the knife will come back clean (not wet, no crumbs). Let the cake or cupcakes rest on the stove or a cooling rack.
Make your drizzle. Place a clean dish towel or paper towels under your cake pan or cupcake pans (so the drizzle doesn’t get all over the counter!). Pour the drizzle onto your cake or cupcakes.
Yes… this recipe takes some time, but actually not much. The results will reward you and bring smiles to those that enjoy them!