What a fun and refreshing way to make spring cupcakes! 1 pkg Lavender White Cake Mix
1 cup of pineapple chunks 2 eggs 2 Tbsp oil 3/4 cup pineapple juice . Pineapple Lavender Frosting 1 pkg Lavender Frosting Mix 2 Tbsp pineapple juice Preheat oven to 350℉. Combine in a medium sized bowl cake mix, eggs, oil, and pineapple juice. With a hand held mixer blend for 2 minutes. Fold in your pineapple chunks and fill cupcake liners 3/4 full of batter. Bake in oven for 18-21 minutes or until golden in color and toothpick comes out clean. Frost with lavender frosting subbing again the 2 Tbsp of water for pineapple juice. Makes 12 cupcakes.
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I love cute pans and this adorable flower pan from Boncook I knew I had to have. The first thing I wanted to try in it was lavender scones in it. It's spring time so you can get some great tasting strawberries. I envisioned strawberries in the batter of Lavender Scone Mix. The Lemon Lavender Glaze was an afterthought that just makes this scone decadent and adds to the spring vibes. So easy to assemble and take about 10 minutes and 15 minutes to cook. Strawberry Lavender Scone Mix with Lemon Lavender Glaze 1 pkg Lavender Scone Mix 1 cup strawberries, chopped 1/2 cup cream or milk 1/3 cup butter 1 egg Lemon Lavender Glaze 3 Tbsp butter melted 1 1/2 cups powdered sugar 2 Tbsp lemon juice 1/2 tsp culinary lavender bud Preheat oven to 425℉. In a medium size mixing bowl dump in your Lavender Scone Mix, using a grater grate your butter into your scone mix. Gently stir the flour over the butter and then add 1 egg, 1/2 cup milk, 1 tsp vanilla. Stir to combine then add your chopped strawberries, folding the dough over the chopped strawberries. Try to be delicate so that you don't squish the strawberries and turn your dough pink. Cook for 13-15 minutes or until golden in color. While you wait for scones to cool assemble your Lemon Lavender Drizzle. Combine powdered sugar and culinary lavender stir to blend. Add melted butter and lemon juice together and stir into your powdered sugar until smooth and creamy. Stick it in a ziplock bag cutting just a little bit of the bottom edge of bag so that frosting drizzles out across your scone mix. I recently was at a event with Backstay Wine and we were talking about creating something with my Lavender Cake Mix and their wine. Here is the gourmet combination that happened as a result of this great pairing. I can't say I'm a wine expert nor do I know as much as I would like to about pairing wines with food. But... I know my way around a kitchen, and I know flavor combining, and I was able to achieve the desired outcome...a moist flavored deep dark chocolate toned cake with the deep richness of the dark red wine flavor with the uplifting sweet floral note of lavender. Yup a jackpot trio! We topped it with our Lavender Chocolate Frosting and served it with the remaining wine! Chocolate can hold the bold flavor that the Marechal Foch has to offer. But you can use any type of merlot and get the same richness of flavor. Chocolate Lavender & Wine Mini Bundt Cakes
Chocolate Lavender Cake Mix 3/4 cup Red wine of choice 2 Tbsp oil 1 egg Preheat oven to 350℉ and spray a mini bundt pan with nonstick oil spray. In a medium sized mixing bowl combine Chocolate cake mix, wine, oil and egg. Blend with a mixer on medium speed for 2 minutes. Fill each bundt cake or a dozen cupcake liners with batter about half to 2/3 full. Bake for 15-20 minutes for cupcakes, and 20-24 minutes for bundt cakes. While cake is cooking prepare Chocolate Lavender Frosting mix or make up your own frosting. When cupcakes are done using a knife test, take them from the oven. Let bundt cakes sit for about 8 minutes before removing them from pan. When cool frost them. We love fun reasons to bake and National Shortbread Day gave us the perfect opportunity to create a little "summer" to our winter days. Lemon has the ability to lift your spirits and paired with the lavender makes you just make you smile! Make it easy with these Lavender Shortbread Cookies and the recipe below for lemon lavender glaze! Well for those with inquiring minds who want to know how did such a day get reserved for these delightful cookies? According to National day calendar, the recipe for shortbread has been around since the 12th century when Mary, Queen of Scots created this buttery cookie. It earns the name from the crumbly texture or the crumb of the cookie which resembles a "short" (crumbly) texture...thus the name shortbread. The cookie was reserved for special occasions as the ingredients in the 12th century were expensive. Even now they are not expensive to make but still only occasionally made for special occasions. We love these cookies served alongside our Lavender Chamomile tea or Lavender Earl Grey which will make any day extraordinary! Lemon Lavender GlazeMake a batch of our Lavender Shortbread Cookies
While cookies are baking make Lemon Lavender Glaze 1 cup powdered sugar 4-5 tsp lemon juice 1/2-1 tsp culinary lavender Mix together powdered sugar, 1/2- 1 tsp culinary lavender and 4-5 tsp fresh lemon juice. We also like to add a little zest of lemon peel to add a bit more lemon flavor. Frost cookies once they are cooled. |
AuthorI 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. I like to say, "where nature meets gourmet". Categories
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