Lavender Tea Cakes
Ingredients
cake:
1 1/2 cups flour
1/3 cup sugar
3/4 tsp baking powder
1/2 tsp salt
2 eggs (separated)
1 stick butter (1/2 cup)
1/2 cup oat milk
2 tsp lavender paste + 1 tsp lavender paste
4 tbsp honey
glaze:
2 cups powdered sugar
1/4 cup oat milk
1/2 tsp lavender extract
2 drops of blue food coloring
1 drop of red food coloring
Method
Preheat the oven to 350°F (175°C) and grease your muffin tins. (For a flower effect, I use individual flower-shaped tins. [Link — Muffin Tins]).
Whisk the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, add egg whites, 1 teaspoon of lavender extract, and honey. Whisk on high speed until stiff peaks form. Remove the egg whites from the bowl and transfer to a separate container. Set aside.
Cream the butter and sugar: Add the butter and sugar using a stand mixer (with the whisk attachment). Cream together until fluffy, about 2-3 minutes. Once creamed, add one of the egg yolks and mix until combined. Add the second egg yolk, then mix again. Add the 2 teaspoons of lavender extract. Set aside.
Sift the dry ingredients: Sift the flour, baking powder, and salt in a separate bowl.
Combine wet and dry ingredients: Add half of the flour mixture with the mixer on low speed, followed by half of the oat milk. Mix until just combined. Repeat with the remaining flour mixture and oat milk, mixing only until the flour is fully incorporated.
Fold in the egg whites: Using a spatula, gently fold in the egg whites. This should create a glossy mixture.
Fill the muffin tins: After folding in the egg whites, spoon about 1/4 cup of the batter into each muffin tin.
Bake the muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Cool the muffins: Remove the muffins from the oven and transfer them to a cooling rack. Let cool for 20-30 minutes or until COMPLETELY cooled.
Make the glaze: Mix all the glaze ingredients. Add more powdered sugar or milk if needed to achieve a medium consistency (between thick and runny).
Glaze the cakes: Flip the cakes over so the bottoms are facing up. Pour a generous amount of glaze in the center of each cake, allowing it to drip down the sides. Add up to 3 layers of glaze to achieve a thick, rich purple color and a hard glaze shell.
Let the glaze set: Allow the glaze to dry for 30-60 minutes. Top with a bit of citrus zest (lemon or orange). Serve with your favorite cup of tea and enjoy!
Notes
