French in a Flash: Crème Fraîche Cupcakes with Provence Lavender Icing

Name: French in a Flash: Crème Fraîche Cupcakes with Provence Lavender Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 227 grams crème fraîche; 2 egg whites; 1 Tbsp dried edible lavender blossoms; 710 milliliters powdered sugar; 59 milliliters vegetable oil; 5 Tbsps water; 1 box classic white cake mix (recommended: Duncan Hines)

French in a Flash: Crème Fraîche Cupcakes with Provence Lavender Icing might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 213 calories. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have crème fraîche, powdered sugar, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350°F. Line two muffin tins with cupcake papers that you think complements the color of lavender. I used pastel pink and blue. Prim and lovely. Purple, if you find it, would of course be ideal. Treat your cupcakes as if they were Parisians: they should dress to their advantage.

Ingredients you will need

Cupcakes

Fresh Lavender

Equipment you will use

Muffin Tray

Oven

In a large bowl, combine the cake mix, egg whites, vegetable oil, and crème fraîche with a hand-held mixer on a low speed, until the cake mix just disappears into the batter. Then, turn up the speed to medium, and combine for 3 more minutes.

Ingredients you will need

Creme Fraiche

Vegetable Oil

Egg Whites

Cake Mix

Equipment you will use

Blender

Bowl

Pour the batter into the cupcake liners, 3/4 of the way up. Set the muffin tins on a baking sheet, and bake for 20 minutes, until the cupcakes are golden and puffed up.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Baking Sheet

Muffin Tray

Oven

Meanwhile, make the lavender glaze. Stir together the sugar, lavender, and water until you have a smooth icing.

Ingredients you will need

Fresh Lavender

Glaze

Icing

Sugar

Water

Once the cupcakes have baked, let them cool slightly in the muffin tins, then transfer them to a cooling rack to cool completely. If you ice them while they are still hot, the icing will melt, run off the cupcakes, and the only thing that will taste of sweet lavender is you counter top.

Ingredients you will need

Cupcakes

Fresh Lavender

Icing

Ice

Equipment you will use

Wire Rack

Muffin Tray

When the cupcakes are completely cool, and not a moment before, drizzle them with the lavender icing. Allow the glazed cupcakes to sit and set for 15 minutes, then serve, preferably with some Marquis Grey Tea. (Just put some lavender into a tea ball, and then drop it along with some Earl Grey tea bags into a tea pot full of hot water. You can also do this alongside Chamomile Tea—even more calming for an upset stomach.)

Ingredients you will need

Tea