Lavender Peach Cake
1 Lavender Cake Mix
1 Tbsp oil
3/4 cup water
1/2 cup Peach Champagne (used after cupcakes are baked)
5 peaches, pitted and chopped
1 Tbsp Lavender Simple Syrup
1/4 cup Peach Champagne
Peach Lavender Frosting
1 Lavender Frosting Mix
2 Tbsp Peach Champagne
Preheat oven to 350 ℉. Prepare a cupcake pan with cooking spray.
In a medium mixing bowl combine your cake mix, eggs, oil, and water. With a hand held mixer blend for 2 minutes on medium speed. Pour into prepared muffin pan. Bake for 19-22 minutes or until golden.
While your cupcakes are baking chop your peaches and combine with Lavender Simple Syrup and peach champagne in a small bowl.
Prepare frosting mix by combining frosting with 2 tbsp of peach champagne and with a hand held mixer blend until smooth.
Once your cupcakes have baked, use a chopstick or fork to poke a few holes into the top of your cupcake. Remove from your pan onto a wire cooling rack. With your reserved 1/2 cup of Peach champagne drizzle over the cupcakes about 2 tbsp of champagne over the top of each cupcake. The champagne will be absorbed. Let sit for about 10 minutes. Cut each cupcake in half and between the layers place about 1 tbsp of peach filling. Top with frosting. Garnish with a thinly sliced peach and lavender cocktail picks.
I used André Peach Champagne for this recipe. It has a beautiful sparkly peach flavor that pairs so well with lavender.
All rights reserved on pictures and recipes ©Norwood Lavender Farm
Oh yes, we love ourselves a little wine and we love it even more mixed in with our Lavender Cake Mix. This is a fun treat to make for guests, or having some friends over. Although, we had no guest over and seemed to manage to eat all of these ourselves!
Strawberry Lavender Rosé Cupcakes
1 Lavender Cake Mix
3/4 Rosé wine (we used Backstay Rose of Pinot)
1/2 cups strawberries, chopped
2 Tbsp oil
In a bowl combine Lavender Cake Mix, Rosé wine, eggs, and oil. With a hand held mixer blend on high for 2 minutes. Fold in strawberries and pour into greased cupcake pan. Bake for 19-23 minutes. When cool frost.
Strawberry Lavender Cream Cheese Frosting
1 Lavender Frosting Mix
4 oz. cream cheese, softened
1/4 cup of strawberries, pureed
In a small mixing bowl add your ingredients. With a hand held mixer blend until smooth. Frost cooled cupcakes or cake.
Garnish with strawberries and Lavender Cocktail Pics
©Norwood Lavender Farm photo and recipe. We would love for you to share just make sure you site us. Thank you! If you make any of our recipes #norwoodlavenderfarm we would love to see it!
We are doing a series on using the Lavender Brownie Mix to make up other fun recipes.
Check out Lavender Brownie Crepes if you missed it. Today we are showing how you can use the Lavender Brownie Mix to make up Lavender Brownie Cookies.
Lavender Brownie Cookies
10 oz. lavender brownie mix
3 Tbsp butter, melted
Preheat oven to 350 ℉. Mix together your lavender brownie mix, butter and egg until combined. With a cookie scoop place on a greased cookie sheet.
Cook for 10-12 minutes.
We are addicted to Lavender Earl Grey lattes at our house. I was thinking about how to use it in other ways and this is what happened...a Lavender Earl Grey Latte Pie...umm, yes!
We started our obsession with Lavender Earl Grey when we discovered about making tea concentrates. You can see our post on that here, but I will sum it up. It is a concentrated tea made with 2-3x the tea and simmered a touch longer than just your average tea. Once it is cooled it can last in your refrigerator for 3-4 days. This allows you to be able to make ice cold tea in just minutes. You place in a glass ice, half of concentrate and half water (or milk). I have included the recipe below so you don't have to go back and forth.
This pie is delicious with our Lavender Shortbread Cookie crust, but you can use whatever crust you desire. But the shortbread cookie lends itself so well in this recipe.
Here is the recipe for concentrate as you will use it in the recipe for the latte pie.
Lavender Earl Grey Latte Pie
1 cup Lavender Earl Grey Tea concentrate
1 cup milk
1/4 cup lavender simple syrup
3 1/2 Tbsp cornstarch
1/4 cup milk
In a small bowl, whisk cornstarch and 1/4 cup milk until smooth. Set aside.
In a small saucepan, over medium heat bring 1 cup milk, 1 cup Lavender Earl Grey Tea concentrate, and lavender simple syrup to a simmer. Stir frequently as to not scorch your milk to the bottom of the pan.
When you have reached a simmer gradually whisk cornstarch mixture into tea and hot milk. Stir while it returns to a simmer and thickens, about 3-4 minutes. Pour pudding into pie shell. Refrigerate for about 3 hours or until chilled. Serve with lots of whip cream it adds the creamy latte flavor.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.