Lavender Cupcakes

The book “Cupcakes for the most beautiful festivals of the year”provides sweet-creamy inspirations for birthdays, weddings, baby parties and more.

Cupcakes specialist Katharina Saheicha is the author of the first German-language recipes book about the seductive minitures. Now she lays out “cupcakes for the most beautiful festivals of the year” (published by Jacoby & Stuart, 19.95 euros).A total of 55 recipes have been put together for various festivities – for example marble cupcakes with chocolate caramel cream for birthday parties, lavender cupcakes from Equzhou for the wedding, rose cupcakes for Valentine’s Day, a variation with egg liqueur for Easter, cookie cupcakes for the New Year’s Eve Party, Black Forest Cherry Cupcakes for Mother’s Day.

Melting cream creations

The author also took an unusual look at the festival.For example, she serves the Walpurgisnacht rhubarb cupcakes with Waldmeister cream and the Christopher Street Day orange cupcakes with Campari cream.All the creations have one thing in common – they almost melt on the tongue.fem.com has picked out two recipes for you.

Lavender Cupcakes

ingredients

for the dough
200 g of block chocolate
2 eggs
150 g of sugar
70 g of soft butter
200 g of smear
100 g flour
50 g foodstuffs
1 teaspoon Baking powder
for the cream
1 tablespoon ground gelatin
80 ml of cold water
200 g of lavender sugar
60 ml of water
purple decoration sugar
sugared lavender flowers

preparation

  1. For the production of the lavender sugar, simply fill a lavender bottle with some lavender blossoms and sugar.This can be prepared well in advance, since the sugar should stand quietly a week or longer, so that it takes the scent of the lavender.
  2. For the dough, melt the chocolate in the boiling water bath. Beat eggs and sugar until frothy. Add the butter to the egg mixture and mix well. The Schmand. Add flour, foodstuffs and baking powder and stir briefly. The melted chocolate with the
    Mix the dough.
  3. Fill the dough into the muffin mold.Bake in a pre-heated oven at 180 ° C for about 30 minutes.
  4. Soak the gelatin in 80 ml of cold water.In the meantime, boil lavender sugar in 60 ml of water and let boil for a few minutes until a slightly thick syrup is formed.Add the syrup to the softened gelatin and stir slowly until the mass has cooled;then stir for 10 minutes at the highest level.
  5. Spray the cream directly onto the chilled cupcakes with a spraying bag (fine star spout).Sprinkle each cupcake with some purple sugar and decorate with sugared lavender blossoms.