Martha Stewart’s lavender-iced brownie cupcakes

lavender cupcake]

If you can’t find the perfect Valentine’s Day Gifts here you could not do worse than create some of these mouth watering delices from Martha’s new book, Martha Stewart’s Cupcakes.

Look for dried lavender at speciality shops or online; edible pesticide-free flowers can be found at baking-supply shops. You can also make the icing without the lavender.

For the crystallised flowers

  • 1 large egg white
  • 1 tsp water
  • pesticide-free edible flowers, such as pansies and violas, stems removed (up to 6 per cupcake)
  • caster sugar, for sprinkling

For the brownie cupcakes

  • 110g (4oz) plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 150g (5½oz) unsalted butter, cut into pieces, room temperature
  • 100g (3½oz) dark chocolate, finely chopped
  • 265g (9½oz) sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract

For the lavender icing

  • 75ml (2¾fl oz) milk
  • ½ tsp dried lavender
  • 360g (12½oz) icing sugar, sifted
  • violet gel-paste colouring

via Martha Stewart’s lavender-iced brownie cupcakes – Telegraph.

7 Comments

  • Reply February 11, 2010

    Michael

    wow these do look delicious! I was thinking of making some chocolate cupcakes with your milk chocolate and lavender bars and posting on my blog. They are my favourite!

    Michael

  • Reply February 11, 2010

    admin

    Great idea, thanks Michael. I really love the stuff you’ve shown you’ve worked on in your blog and will happily link to it when you succeed with this project.

  • Reply February 13, 2010

    Sally

    Thanks for the pointer; I noticed that the photo doesn’t match the recipe [the cupcake isn’t chocolate …] 😉

    Can’t wait to visit the shop!

  • Reply February 13, 2010

    admin

    Well spotted, and apologies for the deception. I’m waiting to get permission from ConPoulos.com for the image, so it’s just a creative commons licensed image with some added petals for now, but at least you can see what they should look like in the link.

  • Reply February 15, 2010

    Rose

    Excellent I have been wanting to make a lavender icing- I’m also on the hunt for essences to make violet icing- I don’t suppose you know where I can get some?

    • Reply February 15, 2010

      admin

      Hi Rose
      I spoke to the expert who says the rose oil used in the Rose bars is only available to Rococo as far as we know, but for the purpose of icing if you google for something like rose alcohol essence this will be most suitable for the purpose of flavouring your icing. Good luck 🙂

  • Reply March 8, 2010

    Marmadale

    Sorry I’m a bit late to the party here but I make rose icing using rose flower water, which you can get in larger supermarkets or middle-eastern stores. You can use good/food grade essential oils in cakes (lavender or just about anything) but a little really does go a long way so I think they’d be a bit strong for icing. Alternatively Squires do a rose essence, but flower water might be easier to get hold of.

    The best thing for lavender icing is probably to get fresh or dried sprigs (make sure they’re natural and not covered in chemicals!) and just infuse them overnight in a little milk, then use that to make your icing with.

    For Violet look in a specialist shop for Violet liqueur. Gerry’s on Old Compton St in Soho seems to sell every alcohol ever invented and will probably be able to tell you about the options: http://www.gerrys.uk.com/. Might be worth trying Monin’s Violet syrup (though you may need quite a bit), or infusing real/crystallised violets yourself.

    Like your idea of making the lavender bars into cupcakes, Michael!

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