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April 23, 2011

Lemon Lavender Cupcakes with Greek Yogurt Frosting

These cupcakes are a family favorite and inspired from Cooking Light magazine. If you wish to keep the cupcakes dairy free you can substitute the buttermilk for diary-free milk (just mix 1 tsp lemon juice with the milk before adding to recipe) and the Greek yogurt for non-dairy yogurt.

Lemon Lavender Cupcakes
1 cup whole wheat flour
2 tsp dried lavender
1 tsp baking powder
1/2 tsp salt
3 TBSP vegan butter (I used sunflower spread)
3/4 cup sugar
1 egg
2 TBSP fresh lemon juice
1 TBSP lemon zest
1/2 cup buttermilk (or 1 cup dairy-free milk plus 1 tsp lemon juice)

Icing- Greek Yogurt (Preferred)
1 cup 2% Fage Greek Yogurt (or dairy-free yogurt)
1/2 cup powdered sugar
1 tsp vanilla extract
dried lavender

Icing- Sugar glaze
3/4 cup powdered sugar
3 tsp lemon juice
1 tsp lemon zest
dried lavender

1. Beat butter and sugar till creamy. Add in egg, lemon juice and lemon zest.
2. Mix dry ingredients in a bowl.
3. Add 1/2 dry mixture to wet mixture and 1/4 cup buttermilk. Add last half of dry mixture and then last of buttermilk. Stir lightly and make sure not to over-mix.
4. Fill cupcake liners 2/3 full and bake at 180C for 25-30 minutes.
5. Greek frosting: Combine frosting ingredients and set in fridge for one hour. Sugar glaze: Combine ingredients and pour over cupcakes after removing from oven and let sit for about an hour to set.

Fantastic with a cup of tea!!

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