My mum and I made these delicious cupcakes for my first Essential Oils class last month! They turned out great, and I had a lot of my friends ask for the recipe, so here it is.
2 ¾ cups cake flour
1 2/3 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1-2 drops lavender essential oil
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
1 drop lavender essential oil
Preheat oven to 350F.
Put cupcake liners into muffin tins.
Mix dry ingredients on slow speed for 2 minutes to blend.
Add the soft butter and mix until evenly crumbly.
Add egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
In a small bowl, whisk milk with vanilla and Lavender essential oil. Add to the batter ⅓ cup at a time. Beat 1 to 2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla, 1 tablespoon of the milk and 1 drop lavender essential oil.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
I hope you enjoy!