Start with your candied lemons so that they have time to harden and dry (also start step 1 of frosting). Slice the lemons into horizontal slices and then in half or in quarters like you would cut a slice of lemon for a glass of iced tea. Remove all seeds.
Boil a pot of water on the stove. Once boiling add the lemons to the water for 1 ½- 2 minutes. Remove from boiling water and place slices into ice water.
Add 2 cups of water on top of 2 cups of sugar in a small-medium pot. Heat until there is a simmer and sugar is dissolved, then add lemons. Let this sit on the stove for 1 hour on simmer.
Once the lemons are translucent remove and place on a cooking rack with parchment paper underneath to catch the syrup. You can save leftover syrup in pot for simple syrup that can be added to drinks, candies, etc.
Preheat the oven to 350°F. And prepare your mini cupcake sheet with baking liners or grease.
In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
In a separate bowl add eggs, ¼ cup curdled milk, and vanilla and mix until combined.
Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined. Then add the lemon zest and stir.
Scoop out batter into lined cupcake sheet.
Bake for about 11-12 minutes. Test with a toothpick to make sure it comes out clean.
Let cool completely before adding frosting and decorating.
Hours before making the frosting, add the lavender to the whole milk in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become.
Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
Strain the lavender from the milk and pour the milk into the butter as well as the vanilla. Stir for 30 seconds.
Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
If you would like to add that purple color (which I did, but you can't tell well in the photos) add a few drops of purple food dye until well mixed.
Assemble the cooled cupcakes with frosting and a candied lemon.
- Size of Cupcakes: You can make these as regular sized cupcakes and bake for about 22-24 minutes.
Tried this recipe?Mention @amanda.wilens
Be sure to post & tag @amanda.wilens on instagram and be sure to tag #amandawilensmakes