Make Ahead

Lavender and Almond Cupcakes

December  5, 2010
Author Notes

I’m in love with lavender: the plant, the flowers, the fragrance. Lavender is perfect in sachets to perfume wardrobes, but it also add a lovely scent to many dishes. This is why I wanted to make something of my lavender flowers, and this something happens to be cupcakes. I wanted them to be really delicate, somewhat pure, as lavender is, that’s why I used rice flour and buttermilk which make the mixture really soft. Almond flour add a little flavor, too, to this recipe (that could be actually called the “3 flours cupcakes” seeing how many flours are in there), though in a very gentle manner. And the lavender smell that springs from the oven when baking is fairly divine.

As for the topping, I was in the mood for something really sober (no frosting, I mean) so I sprinkled some ground almonds, brown sugar and more lavender flowers for a sweet, crunchy finish. —Rita Banci

  • Makes 15
Ingredients
  • For the cupcakes
  • 3.5 ounces wheat flour
  • 3.5 ounces rice flour
  • 3.5 ounces almond flour
  • 4.5 ounces sugar
  • 3 teaspoons baking powder
  • 120 milliliters buttermilk
  • 80 milliliters milk
  • 3.5 ounces butter, melted
  • 2 eggs, slightly beaten
  • 1 tablespoon dried lavender flowers
  • For the topping
  • brown sugar
  • ground almonds
  • dried lavender flowers
In This Recipe
Directions
  1. Preheat oven to 375°F.
  2. In a bowl sift the three flours and baking soda. Stir in sugar. Mix well and make a well in the center.
  3. In another bowl combine eggs, buttermilk and milk. Pour the eggs and buttermilk mixture in the flour well. Pour in melted butter, too. Mix with a wooden spoon, but be careful not to stir too much because the cupcake mixture must be rather lumpy.
  4. Pour mixture into a cupcake mould, filling each slot with a spoonful of mixture (about 3/4 of the whole slot). You can either grease the mould with butter or use paper baking cups.
  5. Sprinkle the top of each cupcake with brown sugar, ground almonds and lavender flowers.
  6. Bake for about 10-15 minutes till the core is dry and cupcakes are golden and puffed.
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I'm a professional textile conservator with a strong passion for cooking, gardening, drawing and writing. Since my baby boy was born in May 2010, I feel so much more enthusiastic about life and creativity. That's why I decided to create my own blog, after so many years spent checking out those of other food bloggers. And though time is never enough (being a mother and a wife is really demanding!!) I keep on cooking for my beloved husband and taking care of my garden with all the love and patience I have.