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
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Ingredients
- For the cupcakes
-
3.5 ounces
wheat flour
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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
Directions
-
Preheat oven to 375°F.
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In a bowl sift the three flours and baking soda. Stir in sugar. Mix well and make a well in the center.
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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.
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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.
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Sprinkle the top of each cupcake with brown sugar, ground almonds and lavender flowers.
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Bake for about 10-15 minutes till the core is dry and cupcakes are golden and puffed.
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.
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