06 Dec White Chocolate And Lavender Cupcakes
These sweet cupcakes are lovely for a high tea with a nice cuppa, that will be enjoyed by adults as much as the kids.
The lavender in these cupcakes give them a lovely woody savouriness. Bake some for your mum on Mother’s Day or treat a good friend on their baby shower day.
Preparation And Cooking Time: 45 minutes
125g butter, chopped
90g white chocolate, broken into pieces
170g caster sugar
½ cup sour cream
¾ cup plain flour, sifted
¾ cup self-raising flour, sifted
2 tbs dried lavender buds (don’t use lavender from a nursery or public place where the flowers might have been sprayed)
60g butter, at room temperature
½ cup icing sugar, sifted
60g white chocolate, melted and cooled
Preheat oven to 170°C/150°C fan forced. Line 10 holes of a muffin tin with paper cases.
Place butter, chocolate, sugar and sour cream in a saucepan and stir over low heat for five minutes or until melted. Set aside to cool for 10 minutes.
Stir egg into chocolate mixture. Combine flours and lavender in a bowl. Add chocolate mixture in four batches, stirring until smooth after each addition.
Fill paper cases, smoothing tops with a spatula. Bake for 25-30 minutes or until cupcakes spring back when lightly touched. Set aside to cool.
Make topping. Using electric beaters, mix beat butter and icing sugar together on medium speed until pale and creamy. Add chocolate and stir until smooth. Spread over cupcakes. Serve.
This is an edited extract from Grow Harvest Cook by M. Kirton & M. Sinclair published by Hardie Grant Books, RRP $49.95.