I love lavender, and I love cooking with it. I’ve been eyeing these lavender cupcakes for a while, but for some reason I haven’t gotten to them. Finally I decided that any day is a good day for cupcakes and went for it. For this recipe you will need:
Check out the full recipe here, or my pin on my Just Desserts board.
Most of the recipes I’ve tried with lavender say to strain out the lavender after doing something with it (like steeping in a mixture). This recipe, though, leaves the lavender in it. I kind of wish I had a food processor because it was actually pretty hard to cut those tiny buds without them going everywhere. But in the end, I could see why the chopping and leaving was the best option-the lavender flavor was super strong in this recipe, which I liked because lavender usually feels more like an essence to me in most recipes.
I didn’t add food coloring to mine because I didn’t have any, and no one but my husband and I would see or eat them. If I was making these for a party, though, I would add the coloring because it is a great visual. Once the lavender is chopped, this recipe is pretty much like any other basic cupcake recipe. It was easy to follow and there were no difficult techniques. The same was true of the icing (which was a perfect complement to the cake).
Overall, I would totally make these again. I think that this is a great recipe to “show off” a bit to your friends without having to actually put in more effort than your normal cake. They’ll think you did something fancy, but really, you just chopped some lavender.
I love lavender. It’s such a fun, subtle flavor. So the other day when I read for a recipe that called for lavender simple syrup, my life was changed. How had I never thought of this? Off to the kitchen!
Today I’m going to share how to make lavender simple syrup and how to mix the syrup with lemonade to get a delightful summer drink! For this you will need:
- Measure out one cup of water, one cup of sugar, and one tablespoon of lavender. Add all ingredients to a saucepan.
- Bring mixture to a boil, stirring regularly.
- Make sure the lavender has been well mixed in and let steep for 30 minutes.
- Strain out the lavender. Your simple syrup is ready!
- Juice several lemons. I just juiced a bag and stored the juice until I was ready for it.
- In a glass, mix together a ratio of one part simple syrup, one part lemon juice, and 4 parts water. For me, I made one glass with 2 oz syrup, 2 oz juice, and 8 oz water.
- Stir well, otherwise the parts will layer (see picture).
- Add some ice (if that’s your thing) and enjoy!
This process is easy and makes for a great summertime drink! I hope you enjoy it. Let me know if you come up with some fun uses for your lavender syrup!
I have been dying to do some cooking with lavender. Unfortunately, I can’t seem to find any cooking lavender in Arizona. Luckily, I am currently in Indiana, and my brother happened to have some lavender that I could use. So, I decided to start simple with this hot chocolate recipe. For this hot chocolate, you will need:
- Dark chocolate
- Milk chocolate
You can check out the original recipe here, or my pin on my Drinks On Me board.
As you know, I have a bit of a fear of things that involve heating milk, but have felt more confident with the success of the cream sauce for my quiche. Well, add this to my list of successes! This was not only super simple to make, but also amazingly delicious! The lavender is a great complement to the chocolate, especially the dark chocolate.
The only thing I would recommend is making sure you have a good strainer. The holes in my strainer were just a tiny bit too big, and not all of the lavender was caught. You could probably use something like a tea ball to help with this.
This recipe is easy and tasty: my favorite combination! If you like hot chocolate and are looking for a twist, give this a try!