It’s finally lavender season and although I’ve admittedly had this Lavender and White Chocolate recipe stashed away for a few months, it’s because I couldn’t face posting it until the timing was right. The wait was completely worth it though as I had the pleasure of shooting with them in the Mayfield Lavender fields and oh my did they shine.
I’ve always been super wary of lavender in food as I feared it would just wind up tasting like soap or air freshener. Shows how much I know as it tasted anything but, and I’m so glad I had that initial opinion as thinking one thing then tasting another is kind of mind blowing.
What changed my mind about using it in this bake was simple, I liked the idea. It sounded fancy. Like one of those flavours you’d get over tea with the queen. I also love lavender, so with that I decided to taste test the idea during an event. Now I can never judge a bakes success on my own personal opinion as I’m far too self critical. Truth be told I wasn’t sure they would be a hit at all BUT they were almost as popular as my chocolate orange cupcakes which is a huge achievement.
Now there are a few ways to do this whole lavender business. First, there is lavender extract, which is currently what I use as it makes life easy. It also lasts forever as you only need a few drops to create the flavour.
The other option is dried edible lavender. I haven’t used this yet, but have been informed it gives a more subtle flavour and when used in biscuits you gain the novelty of having real lavender pieces chopped into food.
The White chocolate sponge in these cakes is one thing but it’s my lavender cream cheese frosting that takes these up a notch. They’re fresh, decadent, pretty on the eyes and delicious to eat, so before all this beautiful lavender has gone for another year, quick get out there and try them yourself!!
Preparation time|30 minutes
Baking time| 40 minutes
White Chocolate sponge
175g unsalted butter
175g caster sugar
3 large free-range eggs
1 tsp vanilla extract
175g self-raising flour
200g cooks white chocolate, melted
100g white chocolate chips
Lavender Cream Cheese Frosting
200g cream cheese
100g unsalted butter
400g icing sugar
5 drops lavender essence
Sugarflair lavender colour paste
Stems of fresh Lavender for decoration
Preheat the oven to 145C and line your cupcake tray with cupcake cases.
Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and melted white chocolate then mix to combine.
Sift the flour and baking powder into the bowl and fold through the mixture until smooth. Coat the white chocolate chips with flour (this stops them from sinking during bake) and delicately fold through the mixture.
Divide between all cupcake cases and bake slow for about 40 minutes, checking after 30. They’re ready when golden-brown and a cake tester comes out clean.
Leave to cool on a wire rack for an hour
For Lavender Cream Cheese Frosting
Beat together the icing sugar and butter together until smooth.
Add the cream cheese, 5 drops of lavender essence and colour paste then whip all together until you have a lavender, lump free, velvety consistency. Add more lavender essence and colour to taste if necessary.
Scoop into your piping bag, tipped with your favourite choice of nozzle (here I chose the Wilton 2D rose nozzle from Lakeland) and pipe away.
Decorate with fresh, washed stems of lavender