Lemon-Lavender Delight Cupcakes

Ingredients:

For the Lemon Lavender Cupcakes:

• 100 g granulated sugar (½ c.)
• Zest from 1 medium lemon (approx. 1 tbsp.)
• 90 g all-purpose flour (¾ c.)
• 1 tsp. baking powder
• ¼ tsp. salt
• 41 g unsalted butter, room temperature and cubed (3 tbsp.)
• 32 g vegetable oil (2 ½ tbsp.)
• 1 egg white, room temperature
• 1 tsp. lavender extract
• 90 g buttermilk, room temperature (3 oz.)

For the Lemon Syrup:

• 25 g lemon juice (2 tbsp.)
• 25 g granulated sugar (2 tbsp.)

For the Lavender Buttercream:

• 113 g unsalted butter, room temperature (½ c.)
• 200 g powdered sugar (1 ⅔ c.)
• ½ tsp. lavender extract
• 1 tbsp. heavy cream
• Purple food coloring (optional, to taste)

Instructions:

1. For the Lemon Lavender Cupcakes:
   • Preheat the oven to 350°F / 175°C and line a muffin tin with six parchment liners.
   • In a medium bowl, combine the sugar and lemon zest. Rub them together using your fingers until the mix feels like wet sand.
   • To the same bowl, add flour, baking powder, salt, and butter cubes. Using a hand mixer or stand mixer with a paddle attachment, blend until the mixture is smooth with no lumps.
   • Incorporate the vegetable oil, egg white, lavender extract, and buttermilk. Mix only until the ingredients are combined.
   • Divide the batter among the six cupcake liners evenly. Bake for about 15-18 minutes or until a toothpick inserted in the center emerges clean.
2. For the Lemon Syrup:
   • Extract juice from the zested lemon, aiming for approximately 25g or 2 tbsp. (if you get slightly less juice, simply adjust with an equivalent sugar amount).
   • Combine lemon juice and sugar in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each until the sugar dissolves.
   • After baking, pierce the cupcake tops with a toothpick and gently brush the lemon syrup over them.
3. For the Lavender Buttercream:
   • In a mixing bowl, whip the butter for a minute to ensure it’s lump-free.
   • Gradually add the powdered sugar, continuously beating until it’s well-incorporated.
   • Stir in the lavender extract, heavy cream, and optional purple food coloring. Beat for an additional minute until smooth and fluffy.
4. Assembly:
   • Ensure cupcakes have cooled entirely. Load the lavender buttercream into a piping bag and elegantly frost each cupcake.
   • Optionally, adorn with fresh lavender sprigs and thin lemon slices for garnish.

Tip: The delicate balance of zesty lemon and calming lavender offers a refreshing taste experience. Best enjoyed with tea or a light dessert wine. Enjoy!