When I graduated high school, senior trips were planned to Hawaii, Cabo San Lucas, and the Caribbeans. I, however, had other plans and my mother obliged; booked a trip, grabbed our passports and headed off to London.
One of the fondest and probably the funniest memories that we have of this trip is when we spent the day at Harrods. We’re foodies, so we skipped the shopping and went straight for the plethora of food. Hundreds of cases of delectable treats and we stopped at the chocolates – a few in particular caught our attend and the woman behind the counter sweetly obliged.
Next thing I remember is the lady behind the counter laughing while I spit out a chocolate candy. Rose water – soap candy. That is all I have to say about that.
Why do I tell this story? Because the one thing that consistently reminds me of my mom is Lavender. Every time I smell it or see it, its a reminder of her. So when I started in the kitchen mixing Lavender in with my caramels my thoughts constantly go back to when I had soap tasting chocolate and I pray each time a batch comes out it doesn’t taste like Dove Body Wash.
So it’s only been a natural progression to put lavender into cupcakes for Mother’s Day. I promise it won’t taste like you’re washing your mouth out with soap.
- 2/3 cup whole milk
- 4 Earl Grey teabags
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp dried lavender
- 1/2 tsp salt
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 1/4 cup honey
- 1 tsp vanilla extract
- 2 eggs at room temperature
- Honey and dried lavender to garnish (optional)
- 8 oz. cream cheese
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 2 cups heavy cream
Warm 2/3 cup whole milk in the microwave, then let 4 Earl Grey teabags steep in the milk for about 10 minutes. The milk will eventually resemble a caramel color. When the tea is done steeping, carefully squeeze the teabags to wring out milk. Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes. Allow the milk to cool to room temperature.
In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.
In a separate mixing bowl, beat butter, sugar, honey, and vanilla using an electric mixer on medium-high speed for 30 seconds. Add eggs one at a time, beating until well incorporated. Finally, mix in the Earl Grey-infused milk.
Add flour mixture in small batches, beating on low speed until the batter is just combined.
Preheat oven to 350 degrees F. Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full. Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes completely.
To make frosting, beat cream cheese, honey, and vanilla with an electric mixer on medium speed until light and fluffy. In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks. This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.
Pipe frosting onto cupcakes however you wish. On cupcakes, I like to use the A1 piping tip to get a “Georgetown Cupcake” frosting swirl for simplicity’s sake, but for Mother’s Day the 1M decorators tip adds a perfect rosette to the top. Right before serving I like to garish with a little bit of the left over dried lavender and a drizzle of honey.