/gheeː peaː teaː/
Servings: 12 | 45 minutes | 200 kcal
The recipe was first invented in the heart of the French countryside, in Provence, where both lavender and lemons are abundantly grown. The locals often infused their lemonades with lavender, and I decided to take it a step further by turning the concept into a cupcake.
I once attended a quaint garden party in Provence, where they served the most delightful lavender lemonade. It was such a unique and refreshing experience that I decided to capture its essence in the form of these cupcakes.
Ingredients
- 200 grams Flour
- 2 teaspoons Baking powder
- 1/4 teaspoons Salt
- 150 grams Sugar
- 2 pieces Lemon juice and zest
- 1 teaspoons Dried lavender flowers
- 240 ml Plant-based milk
- 60 ml Vegetable oil
- 1 teaspoons Vanilla extract
- To garnish pieces Edible flowers
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking powder, salt, and sugar.
- In another bowl, combine the lemon zest, lemon juice, dried lavender flowers, plant-based milk, vegetable oil, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before garnishing with edible flowers.