Ohio Honey & Lavender Cupcakes with Honey-Vanilla Buttercream
April 2013 Issue
Ohio Honey & Lavender Cupcakes With Honey-Vanilla Buttercream
These cupcakes are as pretty as they are delicious.
Recipe courtesy of Lara Ranallo, Surly Girl Saloon in Columbus | Yields 3-1/2 dozen cupcakes
For the cupcakes:
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
8 ounces fresh lavender (see Cook’s Note)
2-1/2 cups sugar
3 cups vegetable oil
2 cups buttermilk
2 teaspoons cider vinegar
1 tablespoon vanilla extract
4 eggs at room temperature
3/4 cup Ohio honey
For the icing:
1 pound butter, softened
seeds of 2 vanilla beans
1/4 cup Ohio honey
2 tablespoons fresh Ohio lavender, pulsed in a food processor
1 pound powdered sugar
Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, salt and baking soda by hand. Set aside.
Pulse the lavender in food processor. Transfer to a mixing bowl and combine with the sugar. Mix the lavender sugar with the flour mixture.
In a mixer, combine the vegetable oil, buttermilk, cider vinegar, vanilla extract, eggs and honey. Slowly add in the dry ingredients until thoroughly combined.
Portion batter by filling cupcake liners 3/4 full and bake for 20–22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
In the bowl of a mixer fitted with a paddle attachment, combine the butter with the vanilla bean seeds. Add the honey and lavender and mix at medium speed until combined. Gradually add the powdered sugar until ingredients are thoroughly combined and a spreadable consistency. (For a lavender tint, add a few drops of red and blue food coloring.)