Lavender Tea Cakes
Ingredients
1 1/2 cup Flour
1/3 cup Sugar
3/4 tsp Baking powder
1/2 tsp Salt
2 Eggs (separated)
1 stick Butter — half cup
1/2 cup Oat milk
2 tsp Lavender paste + 1 tsp
4 Tbsp Honey
Glaze:
2 cups Powder sugar
1/4 cup tablespoons Oat milk
1/2 Lavender extract
2 drops Blue coloring
1 drop red coloring
Specialty Items:
Directions
1. Preheat oven to 350 and grease muffin tins of your choice. (To get the flower affect I use individual flower tins. Link — Muffin Tins).
2. In the bowl of a stand mixture fitted with the whisk attachment add egg whites 1 tsp of the lavender extract and honey. Whisk on a high speed until stiff peeks appear. Remove the egg for the bowl and place in a separate container. Set aside for later.
3. Using the stand mixture with the whisk add butter and sugar. Cream until fluffy about 2-3 minutes. Once creamed add one of the egg yolks then once combined add the other. Add in the 2 tsp of lavender extract. Set aside.
4. Sift the flout, baking powder and salt together.
5. Turn the mixer on low speed with the butter mix and add half of the flour mixture the half the oat milk. Repeat this process once more only mixing until the flour in combined.
6. Using a spatula fold in the egg whites. This should create a glossy mixture.
7. After folding in the egg whites add a 1/4 cup of the batter to each muffin.
8. Bake for 20-25 minutes until a toothpick come out clean and the edges are golden brown.
9. Remove form the over and transfer to a cooling rack for 20-30 minutes until COMPLETELY cooled.
10. Mix all the glaze ingredients together. Adding more of the powder sugar or milk if needed to create a medium consistency glaze. (between thick and runny).
11. Flip the cakes over so the the bottoms of the cakes are facing up. Pour a generous amount of the glaze in the center of each of the cakes letting it drip down the sides. Add up to 3 layers of glazed to get the thick rich purple color and a hard shell of the glaze.
12. Let the glaze dry for 30-60 minuets. Top with a bit of citrus zest (Lemon or orange). Serve with you favorite cup of tea and enjoy!
Recipe Recap
Ingredients
1 1/2 cup Flour
1/3 cup Sugar
3/4 tsp Baking powder
1/2 tsp Salt
2 Eggs (separated)
1 stick Butter — half cup
1/2 cup Oat milk
2 tsp Lavender paste + 1 tsp
4 Tbsp Honey
Glaze:
2 cups Powder sugar
1/4 cup tablespoons Oat milk
1/2 Lavender extract
2 drops Blue coloring
1 drop red coloring
Specialty Items:
Directions
1. Preheat oven to 350 and grease muffin tins of your choice. (To get the flower affect I use individual flower tins. Link — Muffin Tins).
2. In the bowl of a stand mixture fitted with the whisk attachment add egg whites 1 tsp of the lavender extract and honey. Whisk on a high speed until stiff peeks appear. Remove the egg for the bowl and place in a separate container. Set aside for later.
3. Using the stand mixture with the whisk add butter and sugar. Cream until fluffy about 2-3 minutes. Once creamed add one of the egg yolks then once combined add the other. Add in the 2 tsp of lavender extract. Set aside.
4. Sift the flout, baking powder and salt together.
5. Turn the mixer on low speed with the butter mix and add half of the flour mixture the half the oat milk. Repeat this process once more only mixing until the flour in combined.
6. Using a spatula fold in the egg whites. This should create a glossy mixture.
7. After folding in the egg whites add a 1/4 cup of the batter to each muffin.
8. Bake for 20-25 minutes until a toothpick come out clean and the edges are golden brown.
9. Remove form the over and transfer to a cooling rack for 20-30 minutes until COMPLETELY cooled.
10. Mix all the glaze ingredients together. Adding more of the powder sugar or milk if needed to create a medium consistency glaze. (between thick and runny).
11. Flip the cakes over so the the bottoms of the cakes are facing up. Pour a generous amount of the glaze in the center of each of the cakes letting it drip down the sides. Add up to 3 layers of glazed to get the thick rich purple color and a hard shell of the glaze.
12. Let the glaze dry for 30-60 minuets. Top with a bit of citrus zest (Lemon or orange). Serve with you favorite cup of tea and enjoy!