Lavender Cocoa Cupcakes with Blueberry Frosting an original Shazam recipe makes 18
1 1/4 cup all purpose flour
3/4 cup Askinosie cocoa powder
1/2 tsp espresso powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
2 large eggs
1 cup milk
2 tsp dried lavender flowers
In a small bowl, combine the flour, cocoa, espresso powder, baking soda, and salt. Whisk to break up lumps and set aside.
In a small saucepan, bring the milk and lavender flowers to a simmer. Turn off the heat and let steep for 5 minutes. Carefully, using an immersion blender, blend in pulses until most of the flowers have been chopped and milk is frothy. Let sit for another 5 minutes, then strain out the lavender solids and let cool to room temperature (about 20 minutes)
In a mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 4 minutes. Beat in vanilla extract. Add eggs one at a time, making sure they’re incorporated. Add the flour mixture in 4 parts alternating with the now room temperature milk. Beat briefly for 30 seconds to make sure the batter is completely homogeneous.
Split batter between 18 prepared cupcake tins. Bake for 22 minutes, or until tops are springy and a toothpick inserted into cupcakes comes out fairly clean.
Cool cupcakes completely.
1/2 cup unsalted butter at room temperature
3 cups powdered sugar
1/2 tsp vanilla
1 cup blueberries*
Simmer blueberries on stove until most of the berries burst and release their liquids. Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold.
Cream butter and powdered sugar until smooth. Add vanilla extract and chilled blueberries.
* I used frozen berries, but I’m sure fresh would also work. Depending on the amount of liquid derived from the berries, you may want to adjust the powdered sugar level to ensure that the frosting is of a spreadable consistency.
Pipe Blueberry Frosting onto Lavender Cocoa cupcakes in decorative swirl. Sprinkle each cupcake with cocoa nibs and lavender flowers. Being careful not to overwhelm the cupcake with either nibs or flowers.
*UPDATE!- The brand of lavender I used was The Spice Hunter. If you check the website there’s a handy way of searching by state to see where you can get it near you!*