Classic Creme Cupcakes W/Lavender Buttercream
Delicious Classic Creme Cupcakes with a hint of lemon, topped with an easy homemade Lavender Buttercream using our NEW Monin syrup. Try adding some syrup to your cupcake batter, too!
More ways to use Monin Syrup:
Add semi-sweet, herbal floral flavor and beautiful, light purple color to cocktails, lemonades, sodas and more.
- For Lavender Lemonade, simply make a cup of Country Time Lemonade (#2536) and add 1-2 pumps Monin syrup.
- To make an easy Italian soda, fill a cup with 8 oz. sparkling water and 1/4 cup Half and Half, then add 3-4 pumps of syrup.
If you like this recipe, try these:
Delicious Classic Creme Cupcakes with a hint of lemon, topped with an easy homemade Lavender Buttercream using our NEW Monin syrup.
Classic Creme Cupcakes W/Lavender Buttercream
Ingredients:
- 4 1/2 cups AP Classic Creme Cake & Muffin Mix (#1823)
- 1 cup water
- 3/4 cup oil
- 3 eggs
- 1 Tbsp Zesty Lemon Zest (#1433)
- 1 Tbsp lemon juice
Buttercream:
- 2 tsp Monin Lavender Syrup (#2116)
- 1 cup Kirkland Butter (#1723), room temperature
- 4 cups C & H Powdered Sugar (#1151)
- 1 Tbsp Mexican Vanilla (#6919)
- 1 tsp Regal Coarse Salt (#1147)
Instructions:
- Combine eggs, oil, & water. Add 1/2 liquid to bowl. Add mix and blend with a mixer for three minutes. Then add the balance of liquids while mixing, then continue to mix for two more minutes.
- Fill muffin cups 2/3 full (either lined with baking cups (#1646) or coated with Bak-klene spray (#5564)). Bake 18-22 minutes in 375º oven. Allow to cool completely.
- Meanwhile, prepare the buttercream frosting by beating the butter, salt, and vanilla until light and fluffy. Add the lavender syrup, then slowly add the powdered sugar, 1/2 cup at a time, while slowly mixing. Add food coloring, if desired.
- Once the cupcakes are cooled, place the buttercream into a Gallon ziploc bag (#1979). Cut one of the corners to make a piping bag, and frost the cupcakes.
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