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Sunday, January 9, 2011

Perfumed Cupcake!

What it lacks in good looks, it makes up for in great taste!

I had quite a bit of lavender in my garden this year. What I didn't use to make tea, I used to make lavender sugar. In other words, I put it in a small tin with some granulated sugar. This flavors the sugar. I found this recipe for lavender iced-brownie cupcakes and had to make some for a friend. Of course, if this recipe is more complicated than you'd like, you can always make mini-brownies in a small muffin pan from a box and just make the lavender icing from the recipe below.

Lavender-Iced Brownie Cupcakes (adapted from Martha Stewart's recipe in her Martha Stewart's Cupcakes
(note, the original recipe says this makes 24 mini-cupcakes, but I only got it to make just over a dozen.)
Brownie Ingredients:
  • 3/4 C plus 2 T all-purpose flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 C plus 2 1/2 T unsalted butter, cut into pieces, room temperature
  • 3 1/2 oz. unsweetened chocolate, finely chopped
  • 1 1/3 C sugar
  • 2 large eggs, room temperature
  • 1 t pure vanilla extract
Icing Ingredients:
  • 1/3 C milk
  • 1/2 t dried lavender
  • 3 C confectioner's sugar, sifted
  • Violet gel-paste food color
  • Dried Lavender, Crystallized Flowers, or purple sugar

1. Preheat oven to 350. Line standard muffin tins with paper liners. Sift together flour, baking powder, and salt. 

2. Place the butter and chocolate in a medium bowl that fits quite snugly over a medium saucepan with about 1 inch of simmering water in it. Stir with a heat-safe rubber spatula or a wooden spoon until half the chocolate is melted, then remove the bowl from the heat and continue stirring until all the chocolate has melted. Set aside to cool for 5 minutes.

3. With an electric mixer on medium speed, beat chocolate mixture and sugar until combined. Scrape down the sides of the bowl. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture and beat until just combined.

4. Divide batter evenly among lined cups, filling each half full.  (note, you don't want these to rise up like your usual cupcake. You pour in the icing to fill the top of the paper baking cup.) Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes. Transfer tins to wire racks to cool completely.

5. Bring milk and lavender just to a boil in a saucepan. Remove from heat and cover; let steep 10 minutes. Strain through a fine sieve into a bowl and discard lavender. Whisk in confectioner's sugar until smooth. Strain again. Add food color, a little at a time, stirring until desired shade is achieved.

6. To finish, use a small spoon to coat cupcakes with icing, covering tops completely. Let set, about 1 hour. Top with dried lavender sprigs, crystallized flowers. or purple sugar. Iced cupcakes can be stored up to 2 days at room temperature in airtight containers. 


  1. I'd like to say these brownies were absolutely delicious!

  2. So glad you enjoyed them, Rami!