Bees Knees cupcakes

By barbsjustagirl

Ingredients

• Cupcakes:
• 1 . 1/2 cup milk
• 2 . 1-2 Tbsp dried lavender (depending on how much you like lavender)
• 3 . 1/4 cup butter, softened
• 4 . 1/2 cup sugar
• 5 . 1 cup cake flour
• 6 . 1 1/2 tsp baking powder
• 7 . 1/4 tsp fine salt
• 8 . 1 Tbsp fresh savory, finely chopped
• 9 . 2 egg whites
• Frosting:
• 1 . 3 egg yolks, room temperature
• 2 . 1/2 cup honey
• 3 . 1 cup (1/2 lb., 2 sticks) unsalted butter, soft and in Tbsp
• 4 . Zest of 1 lemon
• 5 . Yellow food coloring (optional)

Details

Servings 24

Preparation

Step 1

First, Make the Cakes:

Pour the milk into a small saucepan and sprinkle in the lavender. Bring almost to a boil, then remove from heat and set aside to steep and cool to room temperature. Preheat the oven to 350. In a stand mixer or with a handheld electric mixer, cream the butter, then add the sugar and beat until light and fluffy. Sift together the flour, baking powder and salt. Strain the lavender out of the milk and alternately beat the milk and flour mixture into the creamed mixture by thirds. Once everything is fully incorporated, briefly beat in the savory, then add the egg whites and beat on medium-high until the batter is light and fluffy. Pour into lined mini muffin tins and bake 10-13 minutes, until a toothpick inserted in the middle of one of the cupcakes comes out clean. Allow to cool fully before frosting. Makes 24 mini cupcakes.

Then, Make the Frosting:

In the bowl of a stand mixer fitted with the whip attachments, beat the yolks on high until light in color and foamy. Meanwhile, heat the honey in a small saucepan to 248 degrees. Intermittently drizzle the honey in by fourths into the yolks, whipping between additions. Continue to whip until the mixture cools to about room temperature, then switch to the paddle attachment and beat in the butter one Tbsp at a time, waiting for each piece to be fully incorporated before adding the next one. If at any point the frosting appears to curdle, let the mixer run undisturbed and don’t add any more butter until the frosting fixes itself (it will, trust me). Once the butter is all incorporated, beat in the lemon zest and the food coloring. Pipe onto the cupcakes with a pastry bag fitted with a star tip and decorate with sprinkles.