Saturday, 5 March 2011
Un petit tour en provence...
For Christmas, my best friend gave me a box of comestible lavender. That was a great present because 1) I really like to the flavour of flowers in food, be it rosewater lokum, violet squash or orange blossom macaroons, and 2) it is something impossible to find in Sweden. But I had been working so much that I had completely forgotten about it. Yesterday, finally, I remembered the box laying on my shelf. We were going to receive some friends over and although this was nothing fancy, I wanted to treat them with something nice.
Serves 6. Takes about 30 minutes
1/2 cup vanilla soymilk
1/2 tsp apple cider vinager
1/4 cup canola oil
1/2 cup sugar
1/2 + 1/8 cup flour
1 tbs cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 tsp lavender buds
1. Preheat oven to 175°C (350F).
2.Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
3. Beat together the soy milk mixture, oil, sugar in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain. Add the lavender.
4. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.