These cupcakes are the perfect spring treat. I made these for a friend who likes lavender desserts but since I don’t usually like lavender-flavored things, I was not expecting to like this creation. But the lavender ended up being subtle and the buttercream went really well with the moist, slightly savory olive oil cupcake. Not all lavender desserts taste like soap! Yay!
And aren’t they pretty?? The frosting on these cupcakes makes them look like cute little flowers which look impressive but it was super easy to do! As long as you have some different piping tips and a couple piping bags you are good to go.
I decided to use a medium star tip, a round tip, and a rose tip to make different types of flower decorations. For some of the cupcakes I also added two different colors of frosting to the piping bag to make the petals multi-colored.
**Makes about 20 cupcakes
(Olive oil cupcake recipe adapted from Layered by Tessa Huff)
Here’s what you’ll need:
Equipment: Piping Tips (star, round, rose), piping bag, muffin tin
For the Cupcakes:
- 2 1/4 cups AP Flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cardamom
- 3/4 cup olive oil
- 1 1/2 cup granulated sugar
- 1 tbs lemon zest
- 3 large eggs
- 3/4 cup buttermilk
For Lavender Simple Syrup:
- 2 tsp dried lavender (culinary)
- 1/2 cup granulated sugar
- 1/2 cup water
For the Buttercream:
- 1 cup egg whites
- 2 cups granulated sugar
- 3 cups (3 sticks) butter, room temperature
- half of the lavender simple syrup
- 1/2 tsp vanilla
- Food coloring
- Preheat the oven to 375° , oil muffin pan, place muffin papers in tin
- In a mixer with a whisk attachment, add olive oil and sugar and mix on medium until combined.
- With mixer on low, add in eggs one at a time, add lemon zest. Scrape down the bowl with a rubber spatula
- Sift together flour, baking powder, baking soda, salt, cardamom in a large bowl
- Add half of dry ingredients to the mixer. Mix on low until combined. Add all of the buttermilk to the mixer on low, then add second half of dry ingredients. Mix just until combined and make sure to scrape down the bowl.
- Use an ice cream scoop to portion batter into the muffin pan.
- Bake for 10-15 minutes or until a toothpick comes out clean. Let cool.
- Add sugar and water to a small saucepan.
- Heat until simmering, add lavender.
- Simmer for 10-15 minutes on medium heat, syrup will thicken. Let cool.
- Use a small spoon or pastry brush to brush half of the syrup onto the top of the cooled cupcakes.
Swiss Meringue Buttercream:
- Add sugar and egg whites to the bowl of a mixer.
- Heat an inch of water in a small saucepan to create a double boiler.
- Placing the mixer bowl over the double boiler, whisk the egg whites and sugar until the sugar is fully dissolved and the mixture feels warm to the touch.
- Place the mixing bowl back onto the stand mixer and use a whisk attachment. Mix on medium/high until the meringue forms glossy stiff peaks.
- When the meringue is room temperature, add the room temperature butter a little at a time while the mixer is on medium speed. Buttercream should come together within 5 minutes. Add the rest of the lavender syrup and vanilla while mixing on low.
Frosting the Cupcakes:
- Use separate bowls to mix frosting with the colors you have chosen. I recommend using only a drop or two of the desired color to make pastel shades.
- Place your desired piping tip into the piping bag. Use a rubber spatula to add the frosting to the bag. If you want to make multi-colored flowers, add one color to one side of the bag with the spatula, and add another color or two to the other side of the bag.
- Pipe starts or dots onto the cupcakes until they are covered in petals.
- For the star tip, create a wavy design from the inside of the cupcake out to make a carnation flower.