Starting in the Basement

Lavender Orange Mini Cupcakes with Meyer Lemon Cream Cheese Frosting

To lighten the mood here on SITB I have Lavender Orange Mini Cupcakes with Meyer Lemon Cream Cheese Frosting.  I think these might need a new name…  I know, it sounds like there is way too much going on in these but believe me, each flavor is subtle and yummy.  I always thought things like mini muffin tins were a waste and a gimmick but now I totally change my mind.  If you are having a bad day is there anything better than a mini cupcake?  Nope, and do you know why?  Because you get to eat more than one.  It is perfectly acceptable to sit down and much three cupcakes at once.  The only thing better than one cupcake is three cupcakes.

Mostly I wanted the mini muffin tin so one could have the option of eating less than one full size cupcake.  I care about my diet and other people’s health.

I also topped these cupcakes with candied lilac flowers I bought in Paris.  They would be nice topped with any sort of cute sprinkle or a raspberry or blueberry.

Lavender Orange Mini Cupcakes (makes 36 mini or 1 dozen regular size)

(adapted from Martha Stewart)

• 1/2 cup unsalted butter (1 stick)
• 1 cup sugar
• 1 teaspoon orange flower water
• 2 teaspoons dried lavender
• 3 large eggs, separated
• 1 scant cup all-purpose flour
• 2/3 cup cake flour (not self-rising)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream

Meyer Lemon Cream Cheese Frosting

• 1/4 cup cream cheese
• 1/2 cup powdered sugar
• zest from one Meyer lemon (or regular lemon)
• 1/2 cup heavy cream

Directions for Cupcakes

Preheat oven to 350 degrees.  Line mini muffin tins with mini liners or grease liberally.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy.  Add orane flower water and lavender.  Beat to combine.  Add egg yolks, one at a time, beating well after each addition.

Whisk or sift together both flours, baking powder and salt into a large bowl.  With the mixer on low, add flour mixture; mix until well combined.  Add sour cream; mix until well combined.

In a new bowl, beat egg whites until stiff peaks form.  Gently fold egg whites into batter.

Fill each muffin cup half full with batter, about 2 teaspoons each.  Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 10-15 minutes.  Let cupcakes cook completely

Directions for Frosting

Beat the cream cheese and the powdered sugar until light and fluffy.  Add lemon zest and beat until combined.

In a separate bowl, beat the heavy cream until peaks form.  Gently fold the whipped cream into the cream cheese mixture until well combined.

Frost cupcakes and top with candied flowers or berries.