Petitchef

Lavender chiffon cupcakes with swiss meringue buttercream

Dessert
10 servings
10 min
25 min
Very Easy
The cupcakes don't taste like a flower or perfume it's very subtle and the Swiss meringue buttercream puts the perfect touch to it.

Ingredients

Number of serving: 10

1) For Lavender Chiffon Cupcakes :

2 1/4 cups of all purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup water

1/2 teaspoon lavender flavoring

6 eggs separated

1/2 teaspoon cream of tartar

violet dye depending on what color you want it.


2) For Swiss Meringue Butter cream :

4 large egg whites, room temperature

1 1/4 cups granulated sugar

pinch salt

3 sticks (12 ounces) unsalted butter, room temperature

1 teaspoon pure vanilla extract or any other flavor you choose.

Preparation

  • 1) Lined 20 cupcake holder with cupcake liners. Preheat oven to 325 degrees F. Sift the flour,sugar,baking powder and salt into a large mixing bowl, and make a well in the center.
  • In a separate bowl, mix together the oil,water,lavender,and egg yolks.
    Stir liquid ingredients into the dry ingredients with a rubber spatula, pulling in the dry ingredients until the batter is smooth.
  • Beat the eggs whites until they are frothy, then add the cream of tartar and beat until stiff peaks form. Fold the egg whites gradually and gently into the batter.
  • Fill cupcake liners 3/4 of the way full. Bake for 20-25 minutes or until a tester comes out clean. Let the cupcakes cool and put frosting on once cupcakes are at room temperature.
  • 2) In the bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until the sugar has dissolved and egg white mixture is very warm to the touch.
  • Whisk egg white mixture on high speed until it holds stiff(but not dry) peaks. Continue beating until the mixture is fluffy and slightly cooled, about 6 minutes.
  • With the mixer on medium speed, add salt and butter several tablespoons at a time, beating well after each addition. Put the paddle attachment on and put on high speed for about 3 minutes. Beat in the extract or other flavoring.

Photos

Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 1
Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 2
Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 3
Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 4
Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 5
Lavender Chiffon Cupcakes with Swiss Meringue Buttercream, photo 6

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