My friend Natalie came up with this idea for a recipe and made the cupcakes. She is very creative and had fun using the Lavender Honey! I hope you enjoy this recipe as much as we all did!
What you need:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup Lavender Honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)
How you do it:
Preheat oven to 350°F. Generously grease cupcake pan(s) with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, Lavender Honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cupcakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cupcake tests done, that is, it springs back when you gently touch the cake center. Bake for about 20 minutes.
Let cupcakes stand fifteen minutes before removing from pan.
For the frosting, use your favorite brand and spread on top. Sprinkle with culinary lavender and enjoy!
Adapted from Smitten Kitchen and Marcy Goldman’s Treasure of Jewish Holiday Baking
If you have any good ideas for the Lavender Honey, let me know!
Sarah
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