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Alpine Lavender Cupcakes

by Rowdy Mermaid
Alpine Lavender Cupcakes

Yield: ~20 Cupcakes 

INGREDIENTS

Alpine Lavender Cupcakes
  • 2 1⁄4 cups cake flour
  • 2 1⁄2 tsp. baking powder
  • 1⁄4 tsp. kosher salt
  • 1⁄2 cup unsalted butter, softened
  • 3⁄4 cup granulated cane sugar
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • 1 cup Rowdy Mermaid Alpine Lavender Kombucha
Lavender Honey Italian Meringue Topping
  • 1⁄4 cup light golden honey
  • 3⁄4 cup granulated cane sugar
  • 3⁄4 cup water
  • 5 large egg whites at room temperature 3⁄4 tsp. lemon juice
  • 1⁄2 tsp. lavender extract
  • Dried Lavender Flowers (optional)
   

PREPARATION STEPS

Make the Lavender Cupcakes:

  1. Preheat the oven to 350°F, with the baking rack in the middle. Line a standard muffin n with cupcake liners.

  2. In a medium mixing bowl, whisk together cake flour, baking powder, and salt. Set aside.

  3. Using a hand mixer on medium-high speed & mixing bowl (or a stand mixer with the whisk attachment), cream together butter and sugar until smooth. Mix in eggs and vanilla extract, then lower mixer speed to medium-low.

  4. Slowly pour in Rowdy Mermaid Alpine Lavender Kombucha and continue to mix until well-combined.

  5. Add dry ingredient mix in ~1-cup batches to the wet ingredients, ensuring that each batch is fully incorporated before adding more. Mix until the batter is just combined - do not over mix (or the cake crumb will be tough).

  6. Fill each cupcake liner 2⁄3 full with batter. Bake cupcakes for 20-22 minutes - until the tops are golden and a toothpick inserted into the middle of the cupcake comes out clean.

  7. Remove cupcakes from the oven and let cool completely before decorating.

     

    While the cupcakes cool, make the Lavender Honey Italian Meringue Topping:

    1. In a small saucepan on medium heat, whisk together honey, sugar, and water. Heat mixture to 240°F to make a syrup, stirring occasionally.
    2. While the honey syrup is heating...Using a hand mixer on high speed & mixing bowl (or a stand mixer with the whisk attachment), whisk the egg whites under sudsy.
    3. Add lemon juice and lavender extract to the egg whites and continue to whisk the egg whites until stiff peaks form.
    4. When the honey syrup has reached 240°F, while the mixer is continuously whisking on high speed, VERY SLOWLY drizzle the hot syrup into the stiff-peaked egg whites.
    5. Continue to whisk on high until the mixture has doubled in volume, looks shiny & glossy, and has thickened in consistency - about 15-20 minutes.
    6. Transfer finished meringue to a piping bag.

          Decorate the cooled cupcakes:

        1. Decorate each cupcake with a ~3 Tbs. dollop of Lavender Honey Italian Meringue.
        2. Cupcakes can be lightly torched with a brulee torch and/or garnished with dried lavender flowers.

          NOTES

          ●  If using a convection oven, preheat to 325°F when baking the cupcakes.
          ●  Use a candy thermometer to measure the temperature of the honey syrup.
          ●  Cupcakes can be made completely dairy-free by substituting cow dairy butter with plant-based butter.