Lavender flowers and leaves can be used fresh and dried. But… using too much will make your dish overly perfumed. Less is more with lavender!
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 4 egg whites from large eggs
- 1/2 cup butter
- 1 cup milk
- 2 large eggs
- 1 1/2 tsp. vanilla
- fresh lavender flowers*
- orange zest
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, butter, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Add a few pinches of lavender flowers and gently mix, reserving some as a garnish later.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and garnish with fresh lavender flowers and orange zest.
* Please note: when cooking with fresh lavender, use only English or French lavender. Spanish lavender is not edible and could be toxic. Spanish lavender looks like this:
In contrast with English Lavender: