Lavender Cake Recipe

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Lavender Cake
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Ingredients
32
Count
Nutrition
1126
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Cook's Note: To make the rice paper feathers, cut out a 2 by 1-inch piece of rice paper. Take each piece and individually cut a tear drop shape. Fray the edges of the tear drop. Sheets of rice paper can be found at specialty food stores.
  2. Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
  3. Combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl. Crack the eggs into a second bowl and add vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. Add the extracts and food coloring gel. Mix well using a spatula until all the color is incorporated completely.
  4. Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
  5. To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender petals, and 1 large pearl. Sprinkle with edible glitter.
  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  7. Lavender Buttercream:
  8. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts, liqueur, vodka, and lavender oil and incorporate completely. Add purple food color to desired shade.
  9. Cook's Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1126.1 Kcal (4715 kJ)
Calories from fat 654.31 Kcal
% Daily Value*
Total Fat 72.7g 112%
Cholesterol 218.88mg 73%
Sodium 194.66mg 8%
Potassium 143.79mg 3%
Total Carbs 116.58g 39%
Sugars 97.28g 389%
Dietary Fiber 0.49g 2%
Protein 4.53g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.8mg 28%
Iron 1.6mg 9%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 490.36 Kcal (2053 kJ)
Calories from fat 284.92 Kcal
% Daily Value*
Total Fat 31.66g 112%
Cholesterol 95.31mg 73%
Sodium 84.77mg 8%
Potassium 62.61mg 3%
Total Carbs 50.76g 39%
Sugars 42.36g 389%
Dietary Fiber 0.21g 2%
Protein 1.97g 9%
Vitamin A 0.4mg 28%
Iron 0.7mg 9%
Calcium 32.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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