Lavender-Lemon cupcakes

Published Wednesday, May 7, 2008

½ cup sugar

½ teaspoon dried lavender flowers

8 tablespoons butter (1 stick), room temperature

2 large eggs

1 cup-all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla

1 tablespoon milk

1 teaspoon grated lemon zest

Preheat oven to 350 degrees and line a muffin tin with 12 paper liners.

Place sugar and lavender flowers in food processor and process for about 1 minute. Sugar will appear finer.

Place the lavender sugar in the bowl of a mixer. Add butter and mix at low speed (with paddle attachment) until just blended. Increase speed to medium-high and beat until light and fluffy, about 3 minutes. Add eggs and beat well after each addition. Scrape sides of bowl. Sift flour into mixture and add milk, vanilla and lemon zest. Combine. Drop with spoon into cupcake liners. Bake 12 to 18 minutes (until toothpick comes out clean). Cool before frosting.

— Adapted from “Cupcakes” by Susannah Blake (Ryland Peters & Small, Feb. 2007)

Tips: Organic, culinary lavender flowers are available at Clovers Natural Market. Lavender flowers have a calming effect, to soothe Mom. Still, the lemon tends to overpower the lavender in these cupcakes. If you like lavender, add more flowers to the sugar in the processor. A light touch is best.

Makes: 12 cupcakes

Warning: Omit the lavender if Mom is nursing or pregnant.