Background: The inspiration for these cupcakes were, surprisingly, pot brownies. While I won’t tell you how I came to know the method of making them, I will let you in on the secret of them: infusion. You simmer the weed in the oil or butter for as long as you can without burning said oil or butter to infuse it with the pot. The longer you simmer, the stronger the…effects. Walking around Hy Vee, I saw a package of lavender hanging by the basil and other herbs. I almost squealed with excitement: lavender is another one of my baking fantasies. And thus began another baking adventure…
Baking Disasters: While simmering the butter with the lavender, I found myself happily cleaning my brand-new apartment and forgetting all about my lovely lavender concoction. Bad idea. Before I knew it, I had brown butter and had to start all over again. Babysit your butter: it’s a slippery bugger.
Almond Cupcake Ingredients:
½ cup unsalted sweet cream butter, softened
2/3 cup of sugar
3 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 ½ cups flour
¼ cup of powdered almonds
1 ½ tsp baking powder
¼ tsp salt
¼ cup heavy whipping cream
2 tbsp milk, or more as needed
Lavender Frosting Ingredients:
1 cup unsalted sweet cream butter, softened
6 sprigs of lavender
2 ½ cups powdered sugar, or more as needed
2 tbsp heavy whipping cream, or more as needed
Melt the butter in a saucepan on low. Add in the leaves of the six sprigs of lavender. Simmer for about ten to fifteen minutes (it really depends on the stove you’re using and the pot you’re using). If you see any bit of brownness infecting your butter, instantly pull it off the burner. Strain the butter through a strainer, making sure to get all the lavender leaves out of it. Let cool.
Once your butter is solidified again, cream it until fluffy. Add the powdered sugar in slowly. Frosting is all about preference. I prefer it smoother, and thus with less powdered sugar. Some people prefer it stiffer, and thus with more powdered sugar. Do what you feel. Add in the whipping cream to give it a creamier texture once you’ve reached your desired thickness. It will taste delicious, I promise.
Set it aside and get to work on your cupcakes.
Preheat your oven to 350. Line a 12-cup muffin tin with cupcake liners.
Cream together butter and sugar until fluffy. Add in eggs one at a time, mixing well after each addition. Add in vanilla and almond extracts.
In another bowl, whisk together flour, almonds, baking powder and salt. To powder almonds, use a chopper and crush it as fine as you can get (if there are still weensy chunks, that’s okay).
Alternately beat in dry ingredients and cream to the butter mixture, starting and ending with the dry. The mixture should be thick. Add in the two tablespoons of milk. The mixture should get creamy. If it’s still too thick, add more milk until it is creamy.
Fill up the cupcake liners and throw them in the oven for about fifteen minutes (every oven is different). You’ll know they’re ready when you can lightly poke the top and it bounces back.
Let them cool and then frost with your lavender frosting.