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May 26th, 2012 | Chocolate Lavender Citrus Cupcakes & Cookies

I am absolutely positive that this has been the one recipe you were all waiting for. Gluten free lemon, lavender and citrus cupcakes with shortbread cookies. I adapted this recipe from here.

Normally I would bake the entire cupcake from scratch, but with all the cooking I did for this meal I got lazy and used Betty Crocker’s gluten free chocolate cake mix and just used an extra egg, added in some sugar and cocoa and then added some freshly squeezed juice from an orange to make it more flavourful & fluffier.

Chocolate Lavender Citrus Cupcakes & Cookies

Ingredients

Shortbread:

• 1 1/2 c gluten free all-purpose flour
• 1/2 corn starch
• 1/2 tsp xanthan gum
• 1 c unsalted butter, room temp
• 1/2 c icing sugar
• 1 tsp vanilla
• 1 tbsp dried culinary lavender
• 1 tbsp lemon zest

Icing:

• 4 c icing sugar
• 3 tbsp whipping cream
• 1 tbsp lemon zest
• 1 tbsp culinary lavender
• 1 tsp clear vanilla extract
• 1 c vegetable shortening
• 1 egg white

Method

1. Infuse the whipping cream and lavender for the icing overnight.

2. Bake your favourite chocolate cupcake recipe! I used Betty Cocker’s Gluten Free mix because I was feeling lazy.

3. For the shortbread cookies, mix all ingredients and then chill the batter. Roll it out and cut the cookies and bake at 350F for 10 minutes.

4. It’s time for the icing! Take out the whipping cream and mix all the ingredients together using an electric mixer.

5. Garnish the cupcakes with orange zest.

 

 


This entry was posted on Saturday, May 26th, 2012 at 2:14 am and is filed under Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.