Tag Archives: Lemon

Honey, Lemon Lavender Cupcakes

Lemon Cupcake Header

Recently, a friend asked me to make cupcakes for a baby shower she was hosting. Yay, cupcakes, I LOVE cupcakes! After going over some of the details about her shower theme, she informed me that I could choose to make whatever flavor I wanted. Wow, the sky was the limit on this one! Cupcakes are so much fun to make and who doesn’t love a single serve, sugary cup of deliciousness?

For me, certain flavors can bring about memories and depict a particular mood. Having a baby is such a joyful occasion, especially so for this particular first time mommy, who had a very difficult pregnancy. After a lot of consideration, the flavor that popped into my mind was lemon. Lemon is such a refreshing, cheerful flavor as well as color, and a great way to accent lemon is with lavender. Culinary lavender is not a very common flavor that most people would expect, but once you have it, you will never forget the delicate fragrant flavor it adds. I also decided to fill my cupcakes with a little lemon curd filling as a nice surprise when you bit into them, and then topped it off with a lemon buttercream. The overall lemon flavor of these cupcakes was very mild and the hint of lavender was an amazing compliment.

For the decorations, I decided to not stick with one particular color, but create a mixture of multiple, subtle pastels. I ordered these beautiful gum paste flowers on Etsy, and made the gum paste leaves myself. The little flowers are simply just daisy sprinkles.

Honey, Lemon and Lavender Cupcakes
Adapted from Spicy Cream
Makes 12 cupcakes

 

CUPCAKE INGREDIENTS

  • 2/3 cup sugar
  • ½ teaspoon dried lavender flowers
  • 1 1/2 sticks unsalted butter (room temp.)
  • 3 tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • Dickinson’s Lemon Curd

CREAM CHEESE ICING INGREDIENTS

  • 8 oz package of cream cheese (softened)
  • 1/4 cup butter (room temp.)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 4 cups powdered sugar

For the cupcakes:

Preheat the oven to 325º. Put lavender and sugar in a food processor (or blender) and pulse until combined. In a large bowl, beat butter, lavender sugar and honey until light and creamy. Beat in the eggs, one at a time, and then the vanilla extract and lemon zest.

Fold the flour and baking powder into the butter mixture. It will be moist/stiff, but not wet. Spoon the batter into cupcake pans dividing evenly. Note: I wet my finger tips and pat the tops down a little since this batter is slightly stiffer than most.

IMG_2263

Bake 15-20 minutes until a toothpick comes out clean. Cool completely before filling or icing.

For the filling and icing:

In a bowl, combine the cream cheese and butter with an electric mixer. Add in the vanilla, lemon zest, lemon juice and honey and continue to mix until combined. Add in the powdered sugar one cup at a time, mixing well in between additions. The icing should have stiff peaks when you lift the beaters out. If not stiff enough, add a little more powdered sugar. You can now add in food coloring, mixing in and blending with a spoon. I used Wilton’s Lemon Yellow gel. It is very concentrated so start with a little dab on a toothpick and add until you reach your desired shade.

Once the cupcakes are completely cooled, fill a decorating bag with the lemon curd. I used the Wilton tip #230. Insert tip into the center of the cupcake and squeeze gently. Do not fill too much as this will split your cupcake.

IMG_2265

After filled, assemble your icing bag. I used Wilton tip #2A since I felt a lot of ruffled icing would detract from the flowers. After icing a few cupcakes, stop and add your decorations, this way the icing does not dry to much preventing your decorations to stick well.

Keep your cupcakes refrigerated and take out 15 minuted before serving.

Stay tuned for flavor #2 next week, Vanilla filled with custard and fresh strawberries and a strawberry buttercream!

Lemon Cupcake Collage

OodalollielogoNB

Lemon Almond Cookies

By Amy Kennon

Amy loves lemon desserts and found this recipe from one of her favorite foodie sites, AllRecipes.com. After a trial batch, she decided to experiment and put her own version together. I love anything lemon too and what a yummy and refreshing twist for a holiday cookie lineup. These cookies were soft and cakey when you bit into them (yum) with a hint of almond (yum again).

Thank goodness we had our cookie taste tester on hand for the day to help us eat all these delicious treats!

Makes: 4 dozen cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups white sugar
  • 2 eggs
  • 2 tablespoons lemon zest
  • 2 tablespoon fresh lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2-1/2 cups all-purpose flour
  • 1 cup sliced almonds

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended. On low speed, beat in flour just until blended.
  3. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
  4. Bake 10 to 12 minutes until edges are lightly browned.
  5. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week.

Notes

These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.