Almond Cupcakes With Lavender Glaze

IngredientsPrint recipe

(For 12 cupcakes)

• 1 cup sugar
• 1 egg
• 1 1/2 tsp almond extract
• 2/3 cup milk
• 1 1/4 cups flour
• 1/2 tsp baking powder
• 1/2 cup melted butter

For the lavender glaze

• 1/2 + 1/4 cup powdered sugar
• 1 Tbsp + 1/2 tsp light corn syrup
• 1 Tbsp + 1/2 tsp milk (more or less) OR water
• A few drops pure lavender extract

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, beat together the sugar, the egg, the almond extract, and the milk.
3. Add the flour and the baking powder and beat until smooth.
4. Add the melted butter and beat well until doubled in volume and pale.
5. Pour the batter evenly into 12 paper or silicone cupcake cups.
6. Bake for 20 minutes.
7. Allow to cool completely.

For the lavender glaze

1. In the bowl of a stand mixer, mix together the powdered sugar and the corn syrup adding milk (or water) gradually until you get the desired consistency.
2. Test consistency with a spatula. Add more powdered sugar if too runny, or more milk (or water) if too thick.
3. Pour a few drops of lavender extract and stir well.
4. Pour glaze into a tipless piping bag, tie a knot to secure it. Set aside until you are ready to pipe.
5. When cupcakes have cooled, snip the tip of the piping bag with scissors and start piping stripes.
6. Decorate cupcakes with rosemary twigs and lavender buds (optional).