Okay, so I wasn’t honestly expecting these cupcakes to be this delicious. I’ve wanted to work with lavender for a bit, and Accomplice Alexis wanted to try Honey Lavender. Good call, comrade.
I finally tried the VCTOTW Vanilla Cupcake Recipe using margarine instead of canola oil.
This redeemed the recipe beyond my wildest expectations. I really didn’t care for it before: it always turned out a little chewy and bland, with a kind of unappealing texture. Margarine changed everything.
I…am apparently really melodramatic about baking?
1 cup Soy/Rice/Cow milk
1 tsp apple cider vinegar
1 1/4 cup all-purpose flour
2 tablespoons corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup margarine or butter, softened
3/4 cup granulated sugar
2 tsp vanilla extract
2 teaspoons dried lavender
Preheat to 350, line tin, do other obvious things.
Whisk together the milk and vinegar in a measuring cup, and set aside to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt together in a large bowl, and then mix the lavender into the flour mixture.
In a different, though no less large bowl, cream together the margarine and sugar until light and fluffy. This will take a couple minutes, but is a very important step. Getting the right level of fluffiness is crucial to the deliciousness of this cupcake; it’s about getting a perfect suspension of air and sugar in the margarine.
Beat in the vanilla, and then alternate beating in the soy mixture and dry ingredients.
The batter will be very thick, but don’t worry overmuch. Fill the liners 2/3-3/4 full, and bake for 20-22 minutes, but make sure to keep an eye on them, because they’re susceptible to falling.
The frosting is pretty simple: cream a half cup of butter, and then mix in a cup of powdered sugar. Add a couple tablespoons of honey, and beat in evenly. Then, beat in powdered sugar until you hit the ideal texture.
Sorry about the dearth of photography! I’ll do better next time, I promise.