Dream is my favourite word in dictionary. Every planned recipes, considering the fact that my unplanned recipes for blogging purpose are very rare, I dream about the prop, background, colour combinations and many more ways to make it presentable. This lavender cupcake was outcome of my long dreaming days. Wish my understanding of lighting was better few years before these pictures would have turned out more alluring. It was challenge to use flowing white and purple chiffon materials as background, which were hanged from lamp post…totally a fun photo-shoot. Similarly I never dreamt about the power of food blogging. The first person with whom I got connected outside work was Finla from Kitchen treasures. Even before my arrival, she checked about my arrival and all the practical help that I would be in need of. After my arrival we met in Brussels with few other food blogger. Sooner I landed at her home along with her wonderful family. Probably I was one of those few lucky people who got all the chance to eat her delicious food, and learn how to make macron from her, she is pro’ in making macron. We did some good shopping together for props and kitchen; totally it was wonderful feel at home weekend. Thanks to this world of food blogging that I get to meet most beautiful people in the world, soon we are heading to Paris to meet another food blogger friend Nisha from My Kitchen antics, doesn’t food blogging sound all wonderful?
1 tspn Vanilla extract
50 ml Oil
50 ml Honey
100 gram Flour
1 tspn baking powder
1 tspn Lavender buds + 30 gram caster sugar
Preheat the oven to 175 degree
Grind lavender buds with caster sugar and sieve the powder rose bud.
Mix flour, baking powder and powdered lavender rose bud.
Whip the egg until frothy and single peaks starts to form. Pour in oil, honey and vanilla extract to egg., Whip them for 2 to 3 minutes till uniformly mixed. Gradually fold in dry powder to egg mixture in three batches and mix evenly.
Spoon in cupcake batter to cup cake tin till each one is half filled. Bake the cupcake for aout 15 to 18 mins until toothpick inserted comes out clean.
Cream Cheese frosting
200ml of cream cheese
70 gram of powder sugar
1 tspn vanilla extract
1/4 tspn powdered lavender sugar ( follow the above mention method)
few drop of lavender food colour
Gently fold in sugar, vanilla extract and food colour to cream cheese. Once they are well incorporated spoon the cream cheese are pipe them.