Greedily Yours--Episode 1 by Emma Hamilton

Author:Emma Hamilton [Hamilton, Emma]
Language: eng
Format: epub
ISBN: 978-3-7325-0723-8
Publisher: Bastei Entertainment
Published: 2015-04-24T04:00:00+00:00

Recipes in this Episode

Lizzie’s Lavender Dream Cupcakes

Makes at least 24 cupcakes

For the cakes:

250g butter

180g Muscovado sugar (this gives the recipe a lovely soft caramel taste, you can use less sugar than normal recipes call for caster sugar as it has a stronger taste)

350g flour

1 teaspoon baking powder

5 / 6 eggs (depending on their size)

6 drops natural vanilla extract

4 tablespoons dried lavender suitable for consumption.

7 tablespoons of milk (soy, coconut, rice, or almond milk also suitable)

For the frosting:

250g butter at room temperature

200g mascarpone cream cheese (or you can substitute any other cream cheese)

500 g icing sugar, sifted

4 drops of vanilla extract

4 tablespoons dried lavender (for taste and to make the frosting look pretty)

8 drops of lavender extract in liquid form if you have it

Dried lavender buds for decoration are optional.

Author’s note: I love this recipe because, unlike making say a Victoria sponge or a yoghurt cake, you don’t have to beat anything separately. You can put everything into a mixer and whizz it together.

If you do want a lighter batter, then whip the eggs up separately and add them in later. You can either chuck everything into the mixer and turn it on for a good 10-15 minutes until it’s a smooth creamy mix. Or you can cream the butter and sugar together first, then add the vanilla extract, eggs, and milk and finally the sieved flour and baking powder and lavender pods.

You can put more or less lavender in to your taste. If you like a really flowery taste, then add some lavender extract for consumption too.

Once the mixture is creamed and fluffy, spoon it into cupcake cases. Buy the big muffin size ones and spoon to about a centimetre under the top of the case, as the cakes will rise.

Put the finished trays into the oven to bake for about 25-30 minutes at 180 degrees centigrade (for a fan oven).

Bring the trays out when the cupcakes are nicely risen and golden in colour with the tops starting to split.

Cool them on wire trays, and whilst they are cooling prepare the frosting:

In a big glass bowl, beat cream cheese and butter together until light and ‘whipped’ into peaks. Add in the extracts of vanilla and lavender essence and whip some more, adding in the icing sugar. If you want it really fine then sieve it, but I often don’t bother. Get the hand whisk going in the bowl until you have really combined everything and then add in the lavender flowers / pods to pepper the frosting with the flavour and sight of what these cupcakes are all about.

When the cupcakes are completely cooled, you can either use a spatula to put a thick topping of frosting on the top of the cakes, or you can pipe it through a piping bag to create that swirly topping beloved of cake shops. Either way, they taste the same.

If you really want to make them look like Lizzie’s, you can add dried lavender buds to the top of the frosting. Or if

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