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Oolong Cupcakes with Lavender Frosting

This is a lovely, lovely cupcake. I can't say that any of the flavors are particularly dominant (but then again, my head has been stuffed up because of allergies, and my taster is all off). So next time I make this, I may toy with infusing the lavender and oolong for longer next time. It really is just a hint of these flavors -- which is good; you don't want everything in life to be overpowering.

There is considerable clean-up from this one. The frosting is a mess (think hard-tack candy dried on all your bowls and measuring cups), but it is just beautiful stuff to work with -- shiny, firm, and able to be sculpted. But is it worth the considerable clean-up just to say, "Why, what's in these cupcakes? Why, these are just li'l ol' oolong cupcakes with lavender frosting!"

Yes, yes it is worth it.

Be warned - this recipe makes just 6 cupcakes, but the frosting is enough for an entire cake! So, next time I make this, I will probably quadruple the cupcake recipe.


Oolong Cupcakes with Lavender Frosting
Coconut & Lime blog

For the exact recipe, see the original blog post, hyperlinked above.

Bring the milk and tea to a boil.
Remove from heat and allow to cool to room temperature. Strain out the tea leaves.

Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. Place all ingredients in a large bowl and mix until well combined.

The batter will be a thin - don't worry, that's how it's supposed to be. Fill each cupcake well 2/3 full.

Bake about 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool briefly in the pan, and then remove to a cooling rack.

For the frosting, beat egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, lavender and water to a boil, stirring occasionally.

Continue to boil until it reaches soft ball stage.

Whisk the mixture through a sieve into a heat-safe measuring cap and discard the lavender.

Keep mixer running and pour a continuous stream of molten syrup into the egg whites. Continue to beat for 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes.


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