The lavender buttercream frosting is a perfect light and fluffy topping to a rich and moist chocolate buttermilk cupcake.
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I received a surprise box in the mail a couple weeks ago from Torani syrups. Of course I love surprises, especially from brands that are really fun to work with. When I opened the box I was delighted to find a bottle of Lavender Torani syrup. I had seen Torani post a tweet in which they had used the syrup, and I knew right then that I had to try it. I was curious because I love the way lavender smells. I’ve grown it the back yard in the past, and I loved when the wind blew and everything smelled amazing!
There was a part of me that was nervous that the lavender syrup would taste like soap, which is silly, but you never know. I will tell you that Torani’s Lavender syrup is amazing. The lavender isn’t strong and overwhelming like I had worried. Instead, the flavor is light and delicate. It’s absolutely exquisite. Immediately, I knew that this lavender flavor would pair well with chocolate cake. I used the recipe for my favorite Chocolate Buttermilk Cake and halved it and baked cupcakes. The lavender buttercream frosting turned out to be a perfect complement to the extra rich and moist cupcakes.
Love Torani syrups? Then you need to check out this Naughty Belgian Cookie Coffee Cocktail!
When making the lavender buttercream frosting, it turned out white, despite the purple color of the syrup. So I added some food gel that I found in the pantry that was called Regal Purple. Um, Regal Purple is blue. A gorgeous blue, but not quite the look I was going for. So I found some food coloring, you know the kind you get at the grocery store that you use for coloring Easter eggs! A couple drops of the red and my “Regal Purple” turned into light lavender! Perfect!
I happened to have some culinary lavender on hand that I had purchased a while ago at Home Goods. It’s funny how I will buy obscure stuff and it ends up coming in handy. I did learn quickly to use them sparingly as a garnish, because they pack quite an aromatic punch!
- 1 and 1/2 cups all-purpose flour
- 2 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder, sifted
- 3/4 cups canola oil
- 3/4 cups buttermilk
- 2 large eggs
- 1 and 1/4 cups of sugar
- 3/4 cups freshly brewed, strong, hot coffee
- 1 teaspoon vanilla extract
- 1 and 1/4 cups butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup Lavender Torani syrup
- purple food coloring (optional)
- culinary lavender for garnish (optional)
For the Chocolate Cupcakes
Preheat oven to 350F and line a 12 cup muffin pan with cupcake liners.
In a large bowl, whisk together dry ingredients, except for the sugar, until completely combined. In a medium bowl, mix the wet ingredients. Add the coffee at the very end, pouring in slowly down the side. Combine all ingredients together. The batter will seem very thin.
Fill each muffin cup slightly more than half way. Bake for 18 - 20 minutes. Check with a toothpick in the center of a cupcake to make sure it comes out clean.
For the Lavender Buttercream Frosting
In a large bowl, beat together butter, powdered sugar, vanilla, and Lavender Torani syrup until the frosting is the desired consistency. Add more syrup if the frosting appears to thick, and add more sugar if the frosting appears too thin. Mix in food coloring if desired.
On cooled cupcakes, put the frosting on. Garnish with sprinkles of culinary lavender. Enjoy.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 42mgSodium: 384mgCarbohydrates: 54gFiber: 1gSugar: 47gProtein: 3g
These cupcakes went over really well with the family. My eldest daughter asked if I had gone to Sprinkles and even the Mr. ate one. I was shocked. Tonight we are making Lavender Italian Sodas. Should be a blast! What would you do with lavender syrup?
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