I’ve had a craving for lavender lately. Not only is allrecipes.com a veritable wasteland when it comes to the flower so are all of the other cooking blogs I cruise through. After a bit of digging I found a Lavender Tea Bread on allrecipes and after a little pondering I decided to make it into cupcakes and, with a little lemon zest, the idea started to make my mouth water. These turned out so puffy, soft and smelled so good! I can’t get enough of them. The flowers were a little disconcerting in the dough, but by the time everything had baked I didn’t notice them anymore, they’re just pretty purple specks.
Lavender Tea Bread Recipe
Via: allrecipes.com (My alterations will be in the parenthesis)
Makes 12 cupcakes or one 5 x 9 loaf.
- 3/4 cup milk
- 3 tablespoons finely chopped fresh lavender (I used dried flowers with the same results)
- 6 tablespoons butter, softened
- 1 cup white sugar
- 2 eggs (I used one very very large local egg, equivalent to two from a regular store)
- (zest from 1 lemon)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat the oven to 325 degrees F. (Grease muffin tins for 12 cupcakes or one 5 x 9 inch pan).
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. (Add zest) Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into pan (or cupcake tins until 2/3 full).
- Bake for 50 minutes in pan or 25 minutes in cupcake tins in the preheated oven, or until a wooden pick inserted comes out clean. Cool on wire rack.