Since moving to Melbourne, I have been fascinated with the lavender flowers and realised that people did use it for cakes and such. So embarked on a mission to make these cupcakes when spring came and lavenders were abundantly available.
Managed to get some pure lavender essence which I used as the flavouring to the cupcakes. Nonetheless I didnt want the cupcakes to taste too much like pot purri so omitted it from the butter cream. Did garnish with some fresh lavenders I picked from the garden. Overall I am happy with the results, and the two people who ate them said they were nice and not too overpowering.
Chocolate Mousse with Toasted Meringue
1 week ago