Written on July 8, 2013 at 8:48 am , by Naomi Robinson
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.