Strawberry & Lavender Buttermilk Cake

lavcake-1

Happy May to you!

Before I chat about this springy cake, I want to say thank you so much for all of your enthusiasm and kind words about my Sweetapolita cookbook news. Between twitter, facebook and blog comments, I felt some serious baking-book-love and support! I’m so excited to share more of those details along the way. A book filled with all new, inspired cakes and confections–it’s kind of, sort of, totally and utterly my dream come true.

So, it’s been a busy few weeks around here (and quiet on the blog–sorry!). I’ve started working on the book, of course, and I also managed to sneak in a much-needed trip to San Francisco, where I was thrilled to connect with my friend, Shauna (and her gorgeous newborn baby boy), for an afternoon of sweets and girl-talk. After two and a half years of blogging, this was actually my first-ever virtual friend meet-up, but I knew it would be as though I’d known her forever. And it was. She’s just as funny, warm and all-around-awesome as I expected. (And she has amazing taste in bakeries.) We spent most of our time in a cozy window seat at the lovely new (and highly celebrated) b.patisserie, talking blogs, babies and books over the most incredible kouign amann, fancy vanilla cake, cremeux, and sugar brioche tart. (And yes, that is 4:2 dessert to girl ratio–we don’t mess around.) We topped off the visit with a trip to Miette, where I bought an array of the most delightful sweets for, you know, later.

After an amazing (and fattening) journey to SF, I returned home just in time to get working on the festivities and cake for our little cakelet Reese’s 6th birthday. Now, millions of people might say that a dozen 4-6 year old princesses in one tiny room armed with paintbrushes and fueled with cake might be pure, unthinkable craziness . . . and they’d be exactly right. But we made it. Nah, it wasn’t so scary and besides, what’s a little chaos, when your child has “the best birthday ever?”

So now that we’re back to “normal,” I was able to bake a sweet and simple cake that was completely inspired by the joy that is spring. It’s actually more of a summer cake, but where there is spring . . .

Lavender & Strawberry Buttermilk Cake via Sweetapolita

The cake is a super-moist vanilla buttermilk cake, filled with a light-as-air vanilla whipped cream filling and fresh strawberry & lavender compote, and frosted in a creamy, sweet lavender frosting (the same frosting I made for these). I did something I rarely do, which is top the cake with fresh flowers, but it felt right. (I’m no florist, so I kept it simple, but if you’ve got some florist wizardry in your blood, the possibilities are endless for topping a cake with fresh flowers.)

Lavender & Strawberry Buttermilk Cake via Sweetapolita

The cake itself is a very slight adaptation of this cake, but I made a few changes to the mixing technique after reading more about using cold butter in my preferred two-stage mixing method on baking911. Gradually adding cold (they have to be cold) pieces of butter to the dry ingredient mixture and letting it mix long enough to become a cornmeal consistency before adding the wet ingredients, seems to create an even lighter, fluffier cake. Loved this cake.

I went with a whipped cream filling because, aside from being one of my favourites, it’s ideal when your frosting on the cake is very sweet, as with this lavender frosting. And who doesn’t love whipped cream and strawberries? So essentially this cake is sort of a frosted version of lavender & strawberry shortcake. Infusing lavender into the strawberries and frosting gives it a strangely addictive and unexpected flavour, and if you’re not sure about lavender in your baked goods, just know I wouldn’t steer you wrong. If you know you don’t like the subtle taste that lavender brings to a dessert, you could simply omit it completely from both the compote and frosting. (Oh, but it’s so good.)

Either way, it’s sweet, fluffy, creamy, fruity burst of summer.

Strawberry-Lavender Buttermilk Cake

Yield: One 3-layer, 8-inch round cake

Serving Size: 10-12

3 layers of moist, fluffy buttermilk cake filled with vanilla whipped cream & strawberry-lavender compote, and frosted with creamy, whipped lavender frosting.

Ingredients

    For the Buttermilk Cake:
  • 4 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • 1-1/4 cups (297 ml) buttermilk, shaken
  • 2 teaspoons (10 ml) pure vanilla extract OR Princess Bakery Emulsion
  • 3 cups (345 g) cake flour, sifted
  • 2 cups (400 g) sugar
  • 1 tablespoon plus 1/2 teaspoon (17 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1/2 teaspoon (4 g) salt
  • 1 cup (227 g) unsalted butter, cold and cut into small even pieces
  • For the Strawberry-Lavender Compote:
  • 2 cups fresh strawberries, washed, hulled and sliced
  • 1/2 cup (100 g) sugar
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon dried culinary lavender
  • Pinch of salt
  • For the Vanilla Whipped Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
  • 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
  • 1/4 cup (30 g) icing/confectioners' sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • For the Whipped Lavender Frosting:
  • 1/4 cup (59 ml) whole milk
  • 1 teaspoon dried culinary lavender
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 4 cups (500 g) icing/confectioners’ sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • Few drops purple gel colour
  • You will also need:
  • Medium or Large Pastry Bag fitted with plain round tip (a resealable Ziploc bag will do in a pinch)
  • Small Offset Spatula

Instructions

    For the Buttermilk Cake:
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
  2. In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Add the remaining 1 cup buttermilk to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 28 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
  6. For the Strawberry-Lavender Compote:
  7. In a small saucepan over medium heat, combine 1 cup of the strawberries, sugar, lemon juice, lavender and salt until the berries start to break down, stirring often, about 10 minutes.
  8. Lower the heat and simmer until compote coats a spoon, about 15-20 minutes.
  9. Remove from heat and let cool down slightly. Using an immersion blender (carefully) and pulse a few times, or use a handheld masher. Stir in remaining fresh strawberries. Keep covered and chilled for up to 3 days. (Be sure it has completely chilled before using to fill cake.)
  10. For the Vanilla Whipped Cream Filling:
  11. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it, or you'll end up with Panna Cotta!)
  12. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
  13. For the Whipped Lavender Frosting:
  14. Add the lavender blossoms to 1/4 cup (59 ml) whole milk, cover, and refrigerate overnight (or at least several hours). Strain into clean bowl/glass.
  15. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  16. Add sifted icing sugar, vanilla, salt and lavender milk, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy. Tint with a few drops of purple gel colour.
  17. Assembly of the Strawberry-Lavender Buttermilk Cake:
  18. Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or 8-inch round foil cake board. Fill your pastry bag with about 1-1/2 cups of the Whipped Vanilla Frosting and pipe a dam around the perimeter of the cake layer (this will keep our compote and Vanilla Whipped Cream Filling in place). Spread about 1 cup of the cream filling on top of the cake layer and spoon a few tablespoons of the compote and berries inside of the dam. Gently spread the filling using a small offset spatula.
  19. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. If you see any spots where the compote is peeking through or starting to ooze out (ahh!), use your piping bag to squeeze more frosting over it, between the layers. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  20. Cover the entire cake gently with plastic wrap (I like Press n' Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.
  21. Once cake is stable and chilled, apply an even layer of lavender frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes.
  22. Place cake plate/board with cake onto a turntable, if possible. Be sure your remaining frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up. Apply a final layer of frosting to the cake. Top with fresh non-toxic flowers, strawberries, or decoration of your choice.
  23. Keep cake refrigerated for up to 2 days, but serve at room temperature. Remove flowers before eating.

Notes

[buttermilk cake recipe adapted from the book Sky High: Irresistible Triple-Layer Cakes]

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2013/05/strawberry-lavender-buttermilk-cake/

Sweetapolita’s Notes:

  • I used this Princess Bakery Flavor for the buttermilk cake, which is an amazing emulsion that gives the cake a vanilla-almond sort of flavour and doesn’t lose taste when baked. You can simply use vanilla if you can’t find this.
  • You can buy Culinary French Lavender online or or in gourmet food shops.
  • I use this MAC Knife for all of my cake layering and trimming. It’s super sharp and makes clean cake layers, ideal for building not-so-crumby layer cakes.
  • To achieve the lavender shade on this cake, I used 3:1 ratio Electric Purple and Violet. It will darken once it’s on the cake, so be careful to not over-tint.
  • For added richness, you can fold in 1/3 cup mascarpone cheese to the vanilla whipped cream filling (as the very last step).
  • You can bake the cake layers the day before needed, keeping them wrapped tightly in plastic wrap and at room temperature.
  • You can make the compote the day before needed, and keep it covered and refrigerated.
  • You’ll want to keep this cake in the fridge between servings for up to 2 days, but it’s best served at room temperature and day 1.
Good luck & enjoy!

Related posts:

Layered Chocolate & Lavender-Vanilla Bean Panna Cotta

Chocolate Lavender Panna Cotta via Sweetapolita

I’m so truly excited for my talented (and crazy beautiful) friend Camille, from the entertaining site Camille Styles–just a few weeks ago she became a first-time mom to a gorgeous little baby girl named Phoebe. I can still remember those early days with my baby girls, and what a whirlwind it was–exhilarating, exhausting and emotional (the entire gamut). And yet, as unfamiliar as it all was (particularly with Reese, my first), it seemed strangely comfortable. I’m genuinely thrilled for Camille and her husband and their life ahead with Phoebe–there’s simply nothing like life with little girls. While Camille and her new little family spend these first few weeks together, I’m honoured to be one of the food bloggers contributing to her beautiful website with this Layered Chocolate & Lavender-Vanilla Bean Panna Cotta.

Since long before the time my love for sugar became my career, it seems I have had somewhat of a lavender obsession. I can recall becoming instantly smitten the first time I tasted a lavender & vanilla sugar cookie many years ago at a gourmet food show–with its subtle violet flecks, intoxicating fragrance and delicate-and-slightly-unexpected flavour this single cookie may be responsible for my love for infusing lavender into desserts. What surprised me most was how the lavender didn’t taste floral, but rather heightened the sweet vanilla tones of the cookie and married the sugar, butter and vanilla in magical way.

image source

Today one of the things I love most about incorporating culinary lavender in desserts is the curiousity it elicits from guests who may or may not be certain they would enjoy such a thing, and the element of surprise when they realize how much they do. Lavender pairs well with many sweet flavours, most notably lemon, chocolate, vanilla, honey and pear, as well as an entire host of savoury flavours. The possibilities are virtually endless, but the key to pleasant-not-perfumey lavender desserts is go easy! Use it sparingly, especially if you are adding it directly into the recipe (as opposed to straining the buds after flavouring).

Lavender Sugar via Sweetapolita

One of my favourite ways to bring its unique flavour into the mix without over-powering dessert, is by keeping a stash of lavender sugar handy. Simply add a few spoonfuls of dried culinary lavender to a sugar canister or jar filled with sugar, stir it up and keep it airtight when you’re not using it. The longer is sits, the more powerful the flavour, but it’s a great way to infuse in recipes by simply using the lavender sugar (or part) in place of regular sugar. Voila! You can even use it to sweeten lemonade, tea, simply sprinkle upon baked goods . . .

Chocolate Lavender Panna Cotta via Sweetapolita

Or, of course, you can use it to create Layered Chocolate & Lavender-Vanilla Bean Panna Cotta (with a dollop of Lavender Whipped Cream!) — my current favourite. Panna Cotta, an Italian pudding made mostly from simmering cream, sugar and gelatin, is truly unique in that it is one of the simplest desserts to make, yet extremely versatile and enthusiastically celebrated by those who taste it. Because it seems many people don’t think to make it at home, it’s often a special treat to dinner party guests. With its luxe texture and decadent taste, I find it to be reminiscent of lavish restaurant desserts, particularly when you add sophisticated elements, such as dark chocolate, vanilla-bean and lavender sugar.

I went ahead and made mini lavender & dark chocolate bars using this Chocolate Bar Mold I was dying to use, but even a small piece of quality dark chocolate on top would be a fabulous touch.

The Lavender Whipped Cream adds a dreamy lavender touch to the dessert and officially makes this a very indulgent treat.

And as much as I love adding fancy components to dessert, the truth is sometimes I simply can’t spend the time needed for complex recipes. As a mom of two little girls, my reality is that I can’t always predict how much kitchen-time I will get, and there’s nothing more rewarding than a show-stopping dessert that truly doesn’t take a lot of fuss. One of the ways I manage to make as many treats as I do with so little time, is by choosing recipes that have components that can be made ahead of time — so when my little one naps or at bedtime. This dessert requires less than 45 minutes active-time and can be made up to 2 days before serving, which makes it an ideal dinner party choice as well as a perfect mama-hostess choice. ♥

Layered Chocolate & Lavender-Vanilla Bean Panna Cotta

Ingredients

    For the Lavender-Vanilla Bean Panna Cotta:
  • 6 tablespoons (90 ml) cold water
  • 4-1/2 teaspoons (22 ml) unflavoured gelatin (such as Knox brand)
  • 2 cups (500 ml) whipping cream (35% fat), or heavy cream
  • 2 cups (500 ml) half-and-half (10.5-18% fat)
  • 1 cup (200 grams) sugar (lavender sugar, if possible)
  • 2 tablespoons dried culinary lavender
  • pinch of salt
  • 1/2 vanilla bean, seeded and scraped
  • For the Chocolate Panna Cotta:
  • 1-3/4 cups (437 ml) whipping cream (35% fat), or heavy cream
  • 1-1/4 teaspoons (6. 25 ml) unflavoured gelatin (such as Knox brand)
  • 2 tablespoons (24 grams) sugar
  • pinch of salt
  • 2 ounces (60 grams) quality dark chocolate (at least 50% cacao), finely chopped
  • For the Lavender Whipped Cream:
  • 3/4 cup (187 ml) whipping cream (35% fat), cold
  • 1 tablespoon dried Culinary Lavender
  • 1 tablespoon (12 grams) sugar (or lavender sugar, if possible)
  • A drop or two of violet gel colour (optional)
  • For decorating:
  • Dark chocolate piece (or Dark Chocolate & Lavender, if possible)

Instructions

    For the Lavender-Vanilla Bean Panna Cotta layer:
  1. Pour the cold water into a small bowl and sprinkle with the gelatin.
  2. In a medium saucepan, heat the whipping cream, half-and-half, sugar, dried lavender and salt over medium heat until the sugar has completely dissolved and mixture just comes to a boil, about 5 minutes.
  3. Remove saucepan from the heat and pour mixture through a fine strainer into a 4-cup measuring cup with spout. Stir in vanilla bean seeds, followed by the gelatin mixture, and stir until the gelatin has completely dissolved.
  4. Divide among 8 individual serving glasses, custard cups or ramekins and bring to room temperature.Place on a flat surface in refrigerator for at least 5 hours, or overnight.
  5. For the Chocolate Panna Cotta:
  6. Once your Lavender-Vanilla Panna Cotta layer has set, make the Chocolate layer:
  7. Pour 1/4 cup (60 ml) of the whipping cream into a small heatproof bowl and sprinkle the gelatin over it. Let sit for 10 minutes. Place the bowl into a larger bowl with hot water and stir mixture until gelatin has completely dissolved.
  8. In a medium saucepan over medium heat, bring the remaining cream, sugar and salt just to a boil and remove promptly from the heat. Whisk in the chocolate until completely incorporated and smooth.
  9. Add the gelatin mixture and stir until well combined. Pour mixture through a fine strainer into a 4-cup measuring cup with spout and let sit until it reaches room temperature, stirring occasionally.
  10. Divide among the well-chilled/set Lavender-Vanilla Bean Panna Cotta layered cups, cover loosely and let chill in refrigerator for another 5 hours or overnight.
  11. For the Lavender Whipped Cream
  12. Prepare the whipped cream up to 2 hours before serving:
  13. Add dried lavender to whipped cream, cover and let sit for minimum 1 hour (the longer it sits, the stronger the flavour).
  14. Chill a stainless steel mixing bowl and metal whisk or hand mixer beaters for 15 minutes in freezer.
  15. Strain the cream into the mixing bowl, add the sugar (I used lavender sugar) and gel colour (if using), and beat just until it stiffens to peaks and keeps shape. Take care to not overbeat, or it will become grainy.
  16. Top each dessert with a dollop of Lavender Whipped Cream and a piece of dark chocolate, or dark chocolate with lavender.

Notes

Chilled Panna Cotta will keep well for 2 days.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/09/layered-chocolate-lavender-vanilla-bean-panna-cotta/

Sweetapolita’s Notes:

  • This recipe may appear lengthy or complicated, but it is one of the least fussy or time-consuming desserts you can make (I promise).
  • To make lavender sugar, simply add a few tablespoons of dried culinary lavender to your granulated sugar and stir it up. Keep in an airtight container and use in recipes in place of regular sugar, sprinkled on baked goods, or in tea. The longer it sits, the more intense the fragrance/flavour. I am hooked on this stuff! It also looks especially pretty sitting on the countertop in a clear glass jar. To make lavender-vanilla sugar (even more delightful), simply include  the scraped seeds of a vanilla bean and the pod in your sugar, mix well, and bury the vanilla pod.
  • Both the Lavender-Vanilla Bean Panna Cotta and Chocolate Panna Cotta variations are rich, creamy and incredibly satisfying desserts, so if short on time, even a single layer version would be a crowd pleaser.
  • You can make this dessert up to 2 days ahead–simply keep refrigerated and whip up the cream topping a few hours ahead of serving.

Good luck & enjoy!



Related posts:

La La Lavender & Lemon Cloud Cupcakes

Lavender & Lemon Cupcakes via Sweetapolita

Today’s Weather Forecast: A sweet mix of sunshine and clouds. Probability of celebration is 100%.

Did I mention that I have a bit of a thing for clouds these days? Yummy ones, that is (you may remember these cloudy sweets). Maybe it’s a subconscious need to escape the everyday, or to float above reality to la la land for awhile, but every time I bake (it’s been known to happen) clouds are on my mind. A little while back I woke up with an undying need for something lavender & lemon, which has also been known to happen, so I made some Lavender & Lemon Shortbread cookies — these little things are so delightful. I love the kind of shortbread that just melts in your mouth with all of its buttery goodness, and the recipe I use is one I’ve adapted from Joy of Baking–it never disappoints. I cut little L&L clouds and felt that they were just too cute to be gobbled up and long forgotten. So I decided to create some cupcakes to perch them upon, to celebrate the awesomeness that is Lavender & Lemon even further.

Lavender & Lemon Cupcakes via Sweetapolita

And it’s to not say that these cupcakes need to be cloudy, because are pretty special all on their own–the cupcakes themselves are light, tender, citrusy Lemon Buttermilk Cupcakes, topped with tangy homemade Lemon Curd and topped with Whipped Lavender Frosting. If you’ve never baked with culinary lavender before, you’re in for a real treat–the lovely flavour of the lavender doesn’t come across floral, but rather compliments the sweet vanilla and lemon flavours like a dream (you just don’t want to overdo it by adding too much — less is more).

I also thought it would be neat to make my own cupcake wrappers for these, because I wanted something pastel and lavender with a cloud-like scalloped edge. I found a scrapbook paper that I loved and went ahead and cut out some wrappers — this is so easy! For the template, you can check out this simple post from Skip To My Lou. I snipped the tops with the “cloud” style (I didn’t make that up) scallop scissors from the craft shop and secured the backside with a glue stick. Once you learn this simple trick of making your own wrappers, the possibilities are literally endless. Sometimes the liners that we bake the cupcakes in look so cute and, unless they’re really thick, they absorb a lot of the grease of the cupcakes and a lot of the colour is lost. I can see making these little wrappers becoming a wee bit addictive!

I think these cupcakes would make the cutest and yummiest addition to any spring or summer party, shower, dessert table, picnic, birthday or, of course, a lovely Mother’s Day treat. I just adore this flavour combination, and it’s always fun to watch someone’s face light up when you tell them that they just ate lavender–suddenly they feel pretty fancy. It’s hard to not smile when you take a bite of summer.

Even if you stopped at making the Lavender & Lemon Shortbread Clouds, well I’d be okay with that too. They are such a tasty little treat and look pretty darling alongside a cup of tea. With only a handful of ingredients, they’re also pretty quick and easy to make. To make this cutter, I used a simple small flower cookie cutter and gently squished it into a cloud shape — it works!

Lavender & Lemon Shortbread via Sweetapolita

Or you can always whip up some Lavender & Lemon Shortbread Unicorns and call it a day — the world will forgive you. (For those who will want to know more about this fancy cutter in particular, it’s made by Tovolo — I just don’t see it on their website anymore. Sorry!)

Or you can do as I do, and make the L&L Shortbread Unicorns, eat and share most of them before you can actually photograph and blog about it, then make another batch of the shortbread, turn them into clouds, make the following recipes, stack it all up and watch them beam . . .

Lavender & Lemon Cupcakes via Sweetapolita

Escape to La La Lavender & Lemon land . . .

La La Lavender & Lemon Cloud Cupcakes

Yield: 18 standard cupcakes

Moist, fluffy lemon buttermilk cupcakes topped with zingy lemon curd, whipped lavender frosting and topped with lavender sugar cookie clouds.

Ingredients

    For the Cupcakes:
  • 1 cup (240 ml) (8 oz) buttermilk, at room temperature
  • 2 eggs + 1 egg yolk, at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 2 cups (230 g) cake flour, sifted
  • 1-1/4 cups (250 g) granulated sugar
  • 1-1/2 teaspoon (8 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (1 stick) (115 grams) unsalted butter, at room temperature
  • Finely grated lemon zest (rind) of two medium-large lemons
  • For the Frosting:
  • 3 sticks (340 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) whipping cream (35% cream), or whole milk
  • 1 tablespoon dried Culinary Lavender
  • 1 teaspoon (5 ml) pure vanilla extract
  • a pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of buttermilk, and vanilla. Set aside.Sift the cake flour 3 times.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
  6. Divide the batter into your prepared liners, no more than 2/3 full.
  7. Bake until a toothpick comes clean when inserted into the center of the cupcake (~15 minutes). Be so careful to not over-bake. Place hot baking pans on wire racks, then carefully (they’re hot!) remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
  8. For the Frosting:
  9. In a small bowl or glass, stir the dried lavender into the whipping cream (or milk); cover with plastic wrap overnight (or for at least several hours).
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  11. Strain the lavender cream and add to butter, along with all remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  12. Add a few drops of Violet gel colour (I used Grape Violet by Sugarflair and a drop of Americolor Electric Purple ) and mix until blended.
  13. Assembly of the La La Lavender & Lemon Cloud Cupcakes:
  14. Add 1 tablespoon of lemon curd on top of each cupcake and gently spread (be careful to not put more than this, or it will ooze).
  15. Fill a small pastry bag fitted with pastry tip of your choice (I used a plain large round tip) about 1/2 full with frosting and pipe a generous swirl on top of the lemon curd.
  16. Top with a Lavender & Lemon Shortbread Cloud. Finish with a scalloped cupcake wrapper or design of your choice
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/05/la-la-lavender-lemon-cloud-cupcakes/

[cupcake batter recipe adapted from Canadian Living]

Here is the recipe for the Lemon Curd.

Lavender Shortbread Cookies

Yield: 20 small-medium cookies

Ingredients

  • 1 cup (2 sticks) (227 g) good quality unsalted butter, at room temperature
  • 1/2 cup (60 g) confectioners' sugar (powdered sugar/icing sugar)
  • 1 teaspoon (5 ml) good quality pure vanilla extract
  • 1 tablespoon (15 ml) dried culinary lavender
  • 1 tablespoon (15 ml) grated lemon zest (rind)
  • 1-1/2 cups (190 g) all-purpose flour
  • 1/2 cup (75 g) cornstarch (corn flour)
  • 1/4 (2 g) teaspoon salt

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed (I use #4 on my KitchenAid mixer) the butter until it is smooth and very creamy, about 1-2 minutes.
  2. Add the confectioners' sugar and beat for another 2 minutes. Beat in the vanilla extract, then stir in the dried lavender and lemon zest.
  3. Stir in the dry ingredients and mix until they are incorporated. Make a ball of the dough and seal in plastic wrap. Once in the wrap, flatten the dough into a disk and chill for one hour (at least--can be longer).
  4. When you're ready to roll and cut the cookie dough, preheat oven to 350°F and place the oven rack in the middle position. Line 2 baking sheets with parchment paper or two baking mats.
  5. Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper. Cut desired shapes, place on baking sheets and chill in the refrigerator or freezer for about 15 minutes.
  6. Bake until very light golden brown, about 8-10 minutes. Let cool on cookie sheets on wire racks.

Notes

Cookies will keep in an airtight container for about 1 week, or can be frozen.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/05/la-la-lavender-lemon-cloud-cupcakes/

[cookie recipe adapted from Joy of Baking]

Sweetapolita’s Notes:
  • Some of the items I used to make these cupcakes are Stainless Steel Scoop for measuring perfectly-even cupcakes, Culinary Lavender, and Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract).
  • To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl (you will hear a sort of paddling sound). Do this every so often while you use the frosting–it keeps it super smooth. You can also add a few drops (just a few!) of water for ideal spreading/piping.
  • Just a note about purple–all purple gel colours will yield a very different colour by nature, for example, Americolor Violet is much more blue than purple (when compared), and Americolor Electric Purple is more magenta than blue. Those differences in addition to the fact that you’re adding it to an ivory base (this butter frosting), can really alter the look of the finished cupcake, so you’ll want to play around with small frosting samples in bowls before tinting the entire batch. (I ended up making the frosting all over again to achieve the shade I liked best). Just be careful not to go too far with these concentrated colours, because it can get too intense quickly.
  • You can find a wonderful cupcake wrapper template at Skip To My Lou.

Good luck & enjoy!



Related posts:

A Slice of Summer: Lavender & Lemon Cake

Lavender & Lemon Cake via Sweetapolita

A short and sweet post for you, friends. I have to admit that sometimes I’m hesitant to post some of the simpler recipes I’ve made, or posts that don’t have a ton of photos or wow-factor, but I’ve decided that even a little bit of sweetness is better than none. The truth is, I miss sharing my baking experiences when I have to go a week or so in between, so I’ve decided to share more often, even if that means some of my posts are bite-size. Trust me that there are many more towering cakes in our future together — I promise.

Cravings are funny, aren’t they? You’re going along, thinking that your usual foodie desires are being met, and then, suddenly, out of nowhere,  you get some strange and specific urge for something in particular — even if it’s the wrong season!  I find, it’s usually something I haven’t had in ages, or something I’ve never tried (and no, trust me, I’m not preggers!). I suppose that’s what makes us foodies. On Sunday, the day I made the Campfire Delight cake (which, by the way, you all showed an incredible enthusiasm for, so I want to say a big thank you!), I also made a sweet little lavender layer cake filled with homemade lemon curd and frosted with a fluffy lavender frosting. Now, it wasn’t a show-stopper, the way the Campfire Delight was meant to be, but it’s delightful and delicious, nonetheless. A little more understated, but also very summer-inspired. This cake makes me think tea parties and afternoon visits with friends.

Have you ever tried lavender-infused desserts? They can be really delicious and unique. The key, seemingly, is using the lavender in moderation, otherwise you will end up with a soapy flavour — ick. From the research I’ve done, lavender pairs best with citrus, honey, and even chocolate, to name a few. My husband is from Prince Edward County, Ontario, from which we live about an hour, and among many incredible farms, wineries, and more, there is a beautiful lavender farm. Last year I experimented with the culinary lavender they sell, and I really loved the flavour (is there anything I don’t love when it’s paired with cake?). Here is the recipe for the Lavender Cake with Lavender Frosting:

Lavender Butter Cake   (7″, 3-layer)      {click here for printable recipe}

Ingredients:

1 cup (227g, or 2 sticks or 1/2 lb) unsalted butter, unsalted

1 3/4 cups sugar

6 egg whites (or 220g liquid egg whites)

1/4 teaspoon pure lemon extract

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons dried culinary lavender

1 1/4 cup whole milk (room temperature)

1/2 teaspoon pure vanilla extract

Method:

Add 3 tablespoons of dried culinary lavender to whole milk, cover, and refrigerate overnight (or at least several hours). Strain milk into clean bowl/glass.

Preheat oven to 350 degrees F, and place rack in center of oven. Butter and flour three – 7″ round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

In a mixing bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add sugar and beat until light and fluffy (about 3 minutes). Add egg whites gradually, beating after each addition. Scrape down the sides of the bowl. Add the lemon extract, and beat until combined.

Stir vanilla into lavender milk, and with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula. If possible, weigh your filled pans to ensure they are equal. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for about 30 minutes, to make filling and frosting the cakes easier.

Lavender Frosting           {click here for printable recipe}

Ingredients:

1 lb butter (4 sticks or 2 cups) at room temperature

5 cups icing sugar (confectioners’ or powdered)

1/2 teaspoon pure vanilla extract

1/4 cup whipping (35% fat) cream

1/4 cup whole milk

1 teaspoon dried culinary lavender

A few drops of lavender food colour (or equal parts blue and red)

Method:

Add 1 teaspoon of dried culinary lavender to 1/4 cup whole milk, cover, and refrigerate overnight (or at least several hours). Strain into clean bowl/glass.

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and beat on low until well combined.  Add whipping cream, lavender milk, and food colouring (if using), and beat on med-high speed for another  minutes, until light and fluffy. Best used right away.

Enough to crumb coat and frost 7″ or 8″ cake.

Lemon Curd filling from Martha Stewart.

Tips & Tricks for Splitting Cakes:

1. Always start with a cold cake: refrigerate for about 2 hours or freeze for about 30 minutes

2. With a good quality serrated knife (I only use my favourite Mac 10 1/2″ serrated bread knife–this thing is insanely sharp), trim any doming off the top of each layer.

3. Measure the height of your layer with a ruler, then create a score line on the halfway mark all the way  around the outside of the cake.

4. Lower yourself to almost eye-level to the cake. With a gentle sawing motion, slowly move the knife gradually towards the centre of the cake, then turn cake 1/4 turn, and repeat until you have cut through the entire layer.

You may also find this past post helpful: 50 Tips to Baking Better Cakes

Happy summer-is-on-the-way!

Good luck & enjoy!

Related posts: