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. 

I AM NOT A WHIZ.

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.

Enjoy.

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.

Lemon Cupcakes WITH LAVENDER FROSTING

(Gluten-free)

(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.


SAVOR THE MYSTERY!
 

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website

Follow Daryl on Bookbub

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.

Can Mimi clear her name before the killer turns up the heat?

Click here to order.

WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order. 

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.

Finally there's going to be a cheese festival in Providence!

Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?

Click to order

DAY OF SECRETS, a stand-alone suspense

A mother he thought was dead. A father he never knew. An enemy that wants them dead.

Click here to order