|chocolate cupcake with lavender chantilly|
Graduation season is upon us! This week I was very privileged to fill an order for a very thoughtful woman to give to a newly sworn in attorney! Let’s hope he’ll be the good kind! He must be, since when she and I talked, she told me his tastes run towards finer foods. How could they not? It turns out he used to live in
! It took me only one minute to decide that lavender chantilly would be just the thing! France
As always, with all my orders the proceeds were donated to charity. The proceeds from these lovely cupcakes were donated to the Capital Area Food Bank.
adapted from Chocolate Pound Cake
1 1/2 cups butter, softened
3 cups white sugar
2 teaspoons vanilla extract
1 1/4 cup buttermilk
2 cups all-purpose flour
3/4 cup dutch process cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325 degrees F (165 degrees C). Line a cupcake pan with cupcake wrappers.
Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Pour batter into lined cupcake tins.
Bake in the preheated oven for 15 minutes minimum, or until a toothpick inserted into the center of the cake comes out clean.
2/3 cup white sugar
2/3 cup water
1 tablespoon lavender
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Add lavender flowers and all to seep as the syrup cools. Allow to seep for at least one hour.
1 cup heavy whipping cream
2 tablespoons lavender syrup
Whip the cold cream and add the lavender syrup. Whip until it reaches your desired consistency.
To assemble pipe the lavender chantilly onto the tops of cooled lavender cupcakes. Sprinkle with additional lavender flowers.