Wednesday, September 19, 2018

Lemon Lavender Gluten-free Cupcakes #recipe from author @DarylWoodGerber

From Daryl: The 7th Cookbook Nook Wreath between the Lines comes out November 8th, but I'm already writing the next. 

When I started writing Sifting through Clues, which will come out in 2019,  I came up with a plot idea (it's a secret) that involved a lot of food. Culinary mysteries need food, right? I started obsessing about tea sandwiches and tea cakes and muffins, scones, and cupcakes. (No, it's not a tea party.)

And then I got a bee in my bonnet about lemon. I absolutely had to serve something lemon-y. Something new. Something exotic. Experimenting is fun, don't you think?

So I browsed the Internet looking for something lemon-y, and I landed on a blog that raved about lemon and lavender. (*Her cupccakes were made using regular flour; I made mine gluten-free. Her link below.) 

Mind you, lavender is not easy to find nor is it cheap. Of course, you can find fresh lavender in your garden, and if you're a talented whiz, you can figure out how to dry it. 


So I purchased it. Lavender comes in pouches. Whatever you don't use for baking, you can use in sachets for gifts.

Lavender extract is a little more difficult to make from scratch, I imagine. Unless you're a whiz. And we've established that I am not. I purchased that, too.

Next, for the frosting, I had to experiment with my piping tool. Again...say it with me, "not a whiz!"  Practice makes semi-perfect.  But I did much better this time around.  These pretty cupcakes are perfect for a book club or any party, for that matter. So light. So unique.


If you're interested in seeing the original, regular flour recipe, you can find it here: The Cake Blog. She used dye to make her frosting purple. I chose to go au naturel.

(Cakes 12-18 regular or 24-36 miniature)

For the cupcake:
6 tablespoons unsalted butter, softened
3/4 cup sugar
6 tablespoons sour cream
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
3 large egg whites, room temperature
1 1/4 cup gluten-free flour
2 teaspoons whey flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 tablespoon water
3 tablespoons fresh lemon juice

For the frosting:
1 cup unsalted butter
4 cups powdered sugar, more if needed
2-3 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 teaspoon lavender extract, more if desired (*can be purchased online)

For decoration:
Lavender flowers (*you can find them online)
Lemon slices

Preheat the oven to 350 degrees F.

Set 12 regular or 24 miniature cupcake liners in a cupcake pan.

In a large mixing bowl, cream the butter and sugar until the color is light, about 2 minutes.  Add the sour cream, vanilla extract, and lemon zest, and mix 1 minute.

In a small bowl, beat the egg whites to a froth, about 2 minutes.  Add the egg whites to the sugar mixture and mix well until incorporated. 

Combine the dry ingredients in a small bowl.

In another small bowl combine the milk, water, and lemon juice.

Add half of the dry ingredients to the butter-egg mixture.  Mix well. Then add half of the wet ingredients.  Mix well and repeat, stirring until all the ingredients are incorporated. This is a very light, almost foamy cupcake mixture.

Fill cupcake liners about 2/3 full.  

Bake mini cupcakes for 13-15 and regular cupcakes for 15-17 minutes or until a toothpick comes out clean.

In a small bowl, beat the butter until smooth. Add in half of the confectioner’s sugar and mix until smooth. Add 2 tablespoons milk and the vanilla and lavender extracts and beat until smooth. Add the remainder of the confectioner’s sugar. If necessary, add more sugar. *This should not be a runny frosting.

Using a piping tool fitted with a closed star tip, pipe the frosting onto the cooled cupcakes.  If desired, decorate with fresh lavender and a half slice of lemon.


Next book: Wreath between the Lines  BUY LINK
*E-book available for preorder.
* Paperback isn't available until the day of release, November 8th.


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DAY OF SECRETS, a stand-alone suspense
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  1. I love lemon anything! Adding lavender sounds so exotic. Lavender smells soapy to me. How is its flavor?

    1. Pat, lavender is really lovely tasting. It tastes like it smells on the plant (not on the soap) :) Enjoy. ~ Daryl

  2. Now I'm drooling! BTW, watching the Great British Baking Show, I became enamored by those nice disposable piping bags (useful if you already have the tips). And I found some in Ireland!

  3. These look lovely. Your piping is fine.
    Lavender is not my thing. The smell puts me off.
    I might try substituting lemon extract in the frosting.

  4. Love lavender in sweet or savory baked treats, limeade, and my own version of herbs de Provence. LOL, though, that you found it hard to dry! I just cut it, before the blooms open -- now is too late -- and stick it in a vase without water, and it dries fine. You could also toss it in a small brown paper bag and let it dry in there, which is how I dry most of my herbs.