Lavender has a potent flavor, but that doesn’t mean it has to be overpowering in dessert. In these beautiful Lavender Cupcakes with Lemon Marshmallow Topping, the vibrancy of lemon both brings out and helps temper the musky floral qualities of lavender. The flavors harmonize beautifully and make for cupcakes much more interesting.
Note: Since different varieties of lavender have different strengths, make sure to taste the syrup. When the lavender is subtle or strong enough to suit your taste, it’s time to strain it, even if it’s a few minutes more or less than time frame in this recipe.
Lavender Cupcakes with Vanilla Lemon Marshmallow Topping
Makes about 16 standard size cupcakes.
- For the cupcakes:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup of water
- 3 Tbsp. dried lavender
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup grapeseed oil or vegetable oil
- 1 tsp vanilla extract
- For the vanilla lemon topping:
- 2 cups of sugar
- 5 large egg whites, room temperature
- 1/2 cup water
- 1/2 tsp cream of tartar
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. lemon zest
- melted chocolate for coating - optional
- food coloring - optional
Preheat an oven to 350°F.
In a small saucepan heat the water, sugar, and lavender until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Depending on the color of your lavender, you may or may not get a pale lavender shade to your syrup. Let cool and then strain through cheesecloth. Disregard the flowers.
In the medium bowl mix together all dry ingredients. Add all wet ingredients and lavender syrup, to the mixture and mix well about two minutes. For standard cupcakes, fill two thirds full and bake for 15-18 minutes. Let them cool while you prepare a marshmallow fluff topping.
To make the topping: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla, lemon zest and beat until combined.
Transfer the marshmallow fluff to a large pastry bag fitted with a 6B tip. Pipe a spiral of fluff into a 2-inch-high cone shape, using about 1/2 cup topping per cupcake. You may top with melted chocolate or lavender flowers.
Rosa's Yummy YumsJuly 8, 2013 at 3:49 pm
Pretty cupcakes and lovely pictures!
La Table De NanaJuly 8, 2013 at 5:15 pm
Your icing..is ..well… the icing on the proverbial cake:)
So pretty and feminine!
AnonymousJuly 9, 2013 at 12:34 pm
Yelena dear – This recipe looks so good…I loved the lemon topping for cupcakes..I will definitely try it out as I have never made a topping with egg whites. Loved the pictures!
Shema | LifeScoops
Eric PeppleJuly 9, 2013 at 3:54 pm
Oh my goodness that looks incredible! Fantastic recipe and beautiful photography 🙂
Happy Valley Chow
JuliaJuly 22, 2013 at 4:17 pm
Wow, gorgeous! Work of art. The way you piped the topping in spiral shapes is so beautiful. The cupcake colors, choice of cupcake liners, background colors – everything is just right and perfect! Done in a good taste.
melangeryJuly 22, 2013 at 4:29 pm
I am so touched that you appreciate my skills, Julia. Thank you for your warm comments.
Ani HarutyunyanOctober 14, 2013 at 2:02 pm
We just made a batch of these beautiful cupcakes, but the dough came out to be very runny, so I had to add some flour. Now it is very nice but the muffin itself is very dense. Could you please tell me how the dough should be?
melangeryOctober 14, 2013 at 2:19 pm
Ani, I use this dough because cupcake came out so wonderful and moist. The dough should be a little runny, no problem and you dont need more flour for sure. Next time put 3/4 cup of water. See how it is!