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.
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I am Nicole Callen, lavender lover, farmer, and owner of Norwood 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.