This weekend was absolutely spectacular - and we were lucky enough to be invited to an event that celebrated the bounty of the season. Friends of ours were married over the weekend in Duncans Mills, a town on the Russian River, about 3 hours North of San Francisco. They rented a couple of houses and we were able to enjoy great music, food, and the company of good people.
I wanted to bring something that commemorated the event - so I decided to make Lavender Honey Cupcakes, from my new book "500 Cupcakes". I felt that it worked for a few reasons: local ingredients (I had ordered the Lavender Honey and culinary lavender flowers from Lavender Bee Farm in Sonoma), color (the light blue frosting and fragrance were perfect for a spring wedding), and culture (using lavender paid homage to the bride and her family, who are French).
The vanilla cupcake base was not my favorite - a little too dense, a little too dry. I'm still searching for the perfect recipe - next time I am going to use Nigella Lawson's one for Fairy Cakes. The frosting was divine, though! And they were so pretty. I'll definitely make these again, or, as Jude suggested, use the frosting to ice a rich, moist pound cake.
Lavender Honey Frosting
1 8 oz. pkg. Cream Cheese, softened
1 1/2 C. confectioners' sugar, sifted
1/3 C. lavender honey (or regular honey)
Blue food coloring
2 tbsp. dried lavender flowers
- Beat the cream cheese and confectioners' sugar with an electric mixer, until light and creamy.
- Beat in the honey and a few drops of the food coloring.
- Stir in half of the lavender flowers.
- Spread the frosting on the cupcakes and sprinkle with the reserved lavender flowers.
Happy, beautiful Spring, everyone! Feliciations a nos amis! Bissous!
