vanilla bean and lavender cupcakes vanilla bean and lavender cupcakes Israeli Kitchen Using vanilla beans instead of vanilla flavoring adds a natural, fresh sweetness to these cupcakes. (Photo: Sarah F. Berkowitz)

Vanilla bean and lavender cupcakes

Delicate vanilla cupcakes topped with vanilla bean glaze and edible, aromatic lavender flowers.

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  • Yield: 2 dozen cupcakes
  • Prep time: 40 minutes
  • Cook time: 17 minutes

These cupcakes are inspired by one of my favorite plants, the delicate, aromatic lavender flower. Lavender is an herb famous for its relaxing anti-stress properties, and in this cupcake, one look is all it takes. Set this gorgeous cupcake in front of anyone who’s stressing out and you’ll see an instant smile. Take one bite of it, and all the stress will melt away.

If you’ve never used fresh vanilla beans, this is a great way to start. Usually found in the produce or baking section, these long, black beans add wonderful flavor and aroma to many baked goods. Vanilla beans originate from the vanilla orchid, grown around the world but originating in Mexico. This species of orchid grows up trees, can reach up to 30 feet in length, and produces stunning white speckled orchids, reminiscent of the glaze on these glorious cupcakes.

Ingredients

  • 1 cup butter or Earth Balance
  • 3 cups sugar
  • 4 eggs
  • 2 cups water
  • 2 teaspoons vanilla
  • 4 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 vanilla beans
  • For glaze and garnish:

  • 2 cups powdered sugar
  • 3-4 tablespoon hot water
  • 24 small lavender flowers

Directions

Preheat oven to 350° F. Fill muffin tray with paper liners.

Cream and sugar until light and fluffy.

Alternate dry ingredients and water and add half of each to batter at a time, then mix well. Add eggs one at a time, mixing well after each one.

Cut a slit all the way down both of the vanilla beans and use a spoon to scrape out the insides. Set aside about 1/3 of it to use in glaze. Add the rest of the vanilla paste to batter, and mix well.

Use ice cream scoop to fill muffin liners 2/3 full. Bake 15-17 minutes or until cupcake tops are set in the center.

Allow to cool on a wire rack.

Mix powdered sugar and water until smooth consistency is achieved. Add vanilla bean and mix.

Dip cooled cupcakes into glaze and twist to coat. Immediately lay a lavender flower in the center, before the glaze dries.

vanilla bean and lavender cupcakesThese cupcakes are inspired by one of my favorite plants, the delicate, aromatic lavender flower. (Photo: Sarah F. Berkowitz)

Related Topics: Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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