Ingredients
- 12 tbs. unsalted butter
- 1 1/4 cups sugar
- 2 large eggs room temperature
- 1 1/4 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup plus 2 tsp. Valrohna cocoa powder
- 1 cup plus 2 tbs. milk
- 2 tsp. vanilla
- 2 cups heavy cream
- 1/2 tsp. - 1 tsp. lavender petals
- 1/3-3/4 cup powdered sugar
Preparation
Step 1
1. Heat heavy cream until simmering. Add a small amount to lavender petals and allow to steep like a tea. Strain when the cream is infused with desired amount of flavor. Cool and refrigerate. In a stand mixer, whip the cooled cream with the desired amount of powdered sugar. Pipe whipped cream onto cupcakes using a star tip. Decorate with lavender.
2. degrees. Twenty minutes or until inserted toothpick has no crumbs.
3. Whisk milk and cocoa powder together in pan. Heat gently until well blended. Mixture should be warm but not hot. Turn off heat. Add vanilla and stir.
4. Whisk remaining dry ingredients together and set aside.
5. Beat butter in bowl fitted with paddle at medium high speed about 35 seconds. Scrape down bowl. Gradually sprinkle in sugar; beat until white and fluffy 3-5 minutes. Add eggs one at a time beating a full minute after each addition. Scape down bowl.
6. With mixer on lowest speed add 1/3 dry ingredients mix until almost incorporated. Add 1/3 chocolate mixture mix until almost incorporated. Repeat process until ingredients are added. Be sure to scrape down bowl. Beat until mixture looks satiny about 15 seconds.
7. Line with cupcake wrapper. Fill 2/3 full of batter. Frost lavender whipped cream.