Lavender Lemon Cupcakes with Nougat Almond Icing
- This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….
- I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.
- Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
- Thus a moreish delicate flavored cupcake was developed.
Ingredients:
Cupcakes:
- 2 eggs
- 200g sugar
- 2 tsn ground lavender
- 1 tsn lemon zest
- 1 tsn vanilla essence
- 125ml vegetable oil
- 125ml buttermilk
- 200g cake flour
- 1 + ½ tsn baking powder
- ½ tsn bi carbonate of soda
- ¼ tsn salt
Honey Nougat:
- 3 egg whites
- 190g sugar
- 120g honey
- 60ml water
- 1 tsn lemon zest
- ½ tsn almond essence
- 2 tsn vanilla essence
- ¼ tsn salt
Method:
- Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
- Using electric beaters whisk the eggs for 2 minutes.
- Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
- Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
- Add the vegetable oil and milk and beat until well combined.
- Add the flour, powder, soda and salt and beat on a low speed until just combine.
- Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
- Set the cupcakes aside on a cooling rack until cool.
- To make the icing place the egg whites into a bowl and set aside.
- Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
- Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
- Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
- Continue beating for 2 minutes until the mix is thick and fluffy.
- Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
- Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!
Notes:
- Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.
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