honey lavender cupcakes
Hi friends! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be sharing variations on my favorite BHG cake recipes, starting with these tea-time inspired cupcakes. To get started, you’ll need to grab the recipe for Lavender-Honey Cupcakes here.
The secret to getting the Earl Grey flavor in these cupcakes is easier than you might think. First, heat the 2/3 cup of milk called for until very hot but not boiling. You can do this on the stove top, or if you’re in a hurry, the microwave will work fine.
Place 4 to 5 tea bags in the milk and steep until very strong. You’ll know the milk is ready to be used when it turns a deep caramel color (about 10-12 minutes). You can even choose to do this step the day before you plan to make the cupcakes. Steeping the tea overnight will create a pronounced tea flavor in the baked cupcakes.
If you love honey like I do, then you’ll appreciate an extra drizzle on top. I piped the frosting on with a large star tip and left a little divot in the center to hold extra honey. Fun cupcake toppers can be made from the tea bag tags using toothpicks and tape. Put these in colorful cupcake papers and they’ll be all dressed-up for a Mother’s Day – it’s just around the corner!
Lavender and Earl Grey tea have a natural affinity for each other flavor-wise, but you could use any kind of tea you like in this recipe. Here are a few other teas that go well with floral lavender.
These cupcakes are a snap to make. All you need is a few of your favorite tea bags and this recipe. Enjoy!
It finally happened, I succumbed to working with dried lavender. I’m not a lavender fan by any stretch, in any form. But I don’t have to be to work with it.
In fact, often times, if I don’t like something I’ll keep working with it until I can find a way to make it work to my liking. It isn’t always successful, but in the case of these Lavender-Honey Cupcakes—it was.
For the first run, I stayed true to the recipe. With that, the lavender flavor was just slightly stronger than I preferred. So in the second run, I omitted the lavender in the batter and instead used this honey lavender. Perfection. The flavor was lighter, and for my own cupcakes, I added vanilla beans to the frosting to balance out the dried lavender sprinkling with a more mellow flavoring.
As for the rest of the testing crew, aka, neighbors and friends, they preferred the original recipe for its full-strength lavender flavor. Like I said, I don’t have to like it, so long as those I’m serving it to are happily satisfied, that’s what matters. Get the recipe for Lavendar-Honey Cupcakes.