Mmmmm...the aroma of these lavender-ness is still in air...beautiful fragrance and using them in cupcakes makes them different from others. I would like to thank Kristy of My Little Space for sharing her bag of lavender with me. * must give her a big hug for her generousity in sharing her goodies with me when I get to meet her one day *. It is hard to get them in Ipoh. I tried them out and to my surprised they turn out great. Will be baking more of these lavender goodness tonight :) Added in some lemon zest and it was even more aromatic. Great combo... lavender with a slight tangy taste cuppies will lift your spirit up especially mine...been feeling blue these days...actually a mixture of happiness and sadness........but these little cuppies did cheer me up :) especially with a cup of hot Apple Fruit Tea from Turkey :) This truly soothes my present mood...
Lavender has a subtle fragrance that will soothe your nerves and having them in your cakes make your day. This edible dried lavender has a subtle scent and before using them it is best to leave them in the caster sugar for a week and let the fragrant goes into the sugar , just like making vanilla sugar. I find that lemon zest goes well lavender and truly it will give you the ommph needed. It is so refreshing and eating them makes me feel like I am having a picnic in a lavender field :) I dream of seeing one though :p
edible dried lavender flowers...thanks Kristy for these...* she sent to me by post :)
lemony and lavender scented cuppies waiting to be devoured....
testing out the depth of field with a point and shoot cam....good ???
good with a Canon point and shoot one...someone told me that I can get
the depth of field even using just a point and shoot cam....
so I am still trying my best to capture the depths :p
I sprinkle icing sugar on top for a more delectable finish :))
one more shoot before I call it a day :)
that's why I needed more space for my blogging to accomodate
for my food photograpy....bear with me ya :))
Lavender Lemon Zest Cupcake
1/2 cup sugar
1/2 tsp dried lavender - mixed with the sugar
8 tbsp butter - room temperature
2 eggs - grade A
1 cup all purpose flour
1 - 1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
3 -4 tbsp low fat milk
1/2 tbsp lemon zest
1. Preheat oven to 180 C and line your muffin tin with liners.
2. Place sugar and lavender flowers in a food processor and process about a minute.
3. Place the lavender sugar in a mixing bowl and mix with butter on low speed until just combined. Increase the speed to medium-high and beat the two together until ligh and fluffy.
4. Add the eggs and beat well after each additions.
5. Fold in the flour into the mixture and then add the milk, vanilla extract and lemon zest. Mix until combined.
6. Spoon the batter into the paper liners and bake for 18 -20 mins.
Enjoy and have a great Sunday...Bye... I am leaving for church now...c ya :)
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