Lavender Vanilla Bean Cupcakes

1 Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. Heat the milk and lavender in a small saucepan over medium heat. When the milk begins to simmer, turn off the heat and allow the lavender to steep for 20 minutes. Pour the milk through a strainer and reserve; discard the lavender. 2 In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla. 3 Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.4 Divide batter evenly among liners, filling each about three- quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack *Purchase your vanilla beans from a specialty supplier or a store that sells a lot of them. That way you know the beans will be soft and juicy and not dried out!5 Lay the bean on a cutting board and cut the bean in half lengthwise using a paring knife. Scrape down the cut sides and collect the seeds (little black specks) and the essence. Save the scraped bean, and flavor your sugar by storing it in your sugar jar or add it to a bottle of vodka!

White Chocolate Lavender Icing

1 Steep 1 teaspoon of lavender in the hot water for about 30 minutes. Strain out the lavender and discard. 2 In a saucepan set over low heat or in the microwave, melt the white chocolate, stirring until smooth.

3 Sift the confectioners’ sugar into a large bowl, and add the honey and hot water, stirring until smooth. If you’re using a mixer, set it on low speed so the icing doesn’t become too aerated.

4 Add the melted chocolate to the sugar mixture, and then add the vanilla, remaining lavender and lemon zest. If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

As seen in Joy of Kosher with Jamie Geller Magazine – Subscribe Now