| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 36 cupcakes |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups organic honey (or 1 cup baker’s sugar plus 1 cup organic honey)
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 2 tablespoons whole fresh edible French lavender flowers
- 1/4 teaspoon organic lavender oil
- 8 ounces mascarpone
- 1/4 cup organic honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon tangerine juice
- 1/2 tablespoon tangerine zest
- 1 tablespoon sanding sugar
- 1/2 teaspoon tangerine zest
Instructions
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
- Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
- For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
- Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 184 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 2 g |
| Cholesterol | 23 mg |
| Sodium | 110 mg |
Reviews
Was looking for a recipe for a bee themed party and this fit the bill. They came out great!
I made these last weekend and brought them in to work, and they were a huge hit. I’d been looking for something to do with some lavender-infused honey I bought awhile ago, and this was a great use. The balance of lavender and citrus was just right. I used one cup of lavender-infused honey (which had a pretty strong lavender flavor) plus one cup of sugar that I ran through a food processor with one teaspoon of lavender flowers to make the sugar superfine. I didn’t have lavender oil, but with the honey I had it was just fine. I couldn’t say if you’d need it if all you were using was the lavender flowers. If I make these again, I’ll stick with the 1 c honey/1 c sugar combo — I think they’d be too sticky with all honey. One thing I wasn’t clear about: the instructions part of the recipe sounded like this would make 18 cupcakes, while the info at the top said it yields 36. I ended up with 24 cupcakes. But only enough icing for about 15. Once I realized I’d fall short on icing, I mixed in 4 ounces of cream cheese and a bit more of the other icing ingredients, and it was just fine.