Spring has been busy around here, with work, chorus, writing, and spending time in the now tolerable outdoors. These cupcakes are pure springtime.
this shortbread recipe back in the fall, but made almond and vanilla bean flavors to go with my apple butter instead.
The cupcake recipe is adapted from Martha Stewart's white cupcake. Lavender flowers make it elegant instead of plain, and we ate it with my attempt at green tea frosting, which failed miserably. These are great plain and served with tea, either an herbal or Earl Grey.
Enjoy the Spring!
(makes about 16 large cupcakes)
3 1/4 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
2 T vanilla extract
1 cup plus 2 T soymilk
1/2 cup plus 6 T Earth Balance, room temperature
1 3/4 cups granulated sugar
5 Ener-G egg whites (directions on box)
2 T dried lavender flowers, stems removed and gently crushed
1. Preheat oven to 350 degrees. Line muffin tins with liners. Sift together cake flour, baking powder, and salt. Stir the vanilla into the soymilk.
2. With an electric mixer on medium-high speed, cream the Earth Balance until smooth. Gradually add the sugar and beat until pale and fluffy. Reduce mixer speed to low. Add flour mixture in three batches, alternating with two additions of the soymilk. Stir after each addition until just combined.
3. In a separate bowl beat the Ener-G eggs until frothy and soft peaks form. Gently fold one third of the Ener-G eggs into the batter. Add the rest of the Ener-G eggs and fold gently, along with the lavender.
4. Divide the batter evenly among the muffin tins, filling each 3/4 full. Bake 18 to 20 minutes, rotating the tins halfway through. Transfer tins to wire racks and allow to cool for 10 minutes. Turn out cupcakes and allow to cool completely. Transfer immediately to an airtight container until serving. Can be kept in the fridge for up to one week. Microwave for 10 seconds to soften, if necessary, allowing to cool before serving.