By Shannon Cooks on June 26, 2007
Photo by ~Leslie~
Photo by ~Leslie~
"The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead."
Serving Size: 1 (683 g)
Servings Per Recipe: 1
"I added a tablespoon of fresh ground lavender (which is why the frosting is green.) I also cooked it just a bit because I didn't want to eat raw egg (the little white bits in the frosting.) I really loved these because I like lavender. I wouldn't suggest people that don't like lavender or are "meat and potatoes" type people try these - I gave some to my parents and they said they tasted like perfume & shaving cream :-/"
"Oh Shannon, such a special and attractive recipe. Made this for a bar-b-q party we had for family and friends and used lavender from my garden. I followed the directions exactly except made them in mini-muffin pans so everyone would have a taste and they were almost gone before the meal started. They were so easy and looked so elegant on the serving table. Everyone at the party - men, women AND picky kids loved them. Thanks for a simple but elegant recipe"
"I loved these cupcakes! I used lavender that was sent to me by my friend Rita. I also used a buttercream icing, decorating them with a lavender sprig. They got rave reviews all around! Made for ZWT 3 :)"
"look forward to trying this when i get some lavender. I somehow knew FT was the one who had rated it, smiles..and her review already tells me i will love it"
"These were made for a picnic today, and they were gorgeous! I used lavender from my garden and made them in a mini muffin pan - managing to get 18 smaller cupcakes out of the mixture. I would have prefered a light butter cream icing, as I found the egg white and sugar glaze just a bit too sweet - but that is just personal taste! However, these were PERFECT for an easy to pack dessert. Thanks Shannon W! made for ZWT3."