Easy Provencal Cupcakes

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Ingredients

8 ounces sour cream
1 box classic white cake mix
2 egg whites
1/4 cup canola oil
3 cups powdered sugar
1 tablespoon lavendar blossoms
5 tablespoons water

Preparation

1
Preheat the oven to 350
2
Combine cake mix, egg whites, vegetable oil, and sour cream, just until cake mix disappears, then beat on medium speed with hand-held mixer 3 minutes
3
Divide evenly among approx. 20 lined muffin tin cups
4
Bake 20 minutes or until cupcakes are golden and puffed up
5
Meanwhile, make glaze by stirring together sugar, lavender, and water
6
When cupcakes are completely cool, glaze and allow to sit for 20 minutes.

Tools

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About

I made this when I was looking for applications for the wonderful culinary lavender sold at Penzey's - along with butter cookies this is my favorite application. Also, you can replace the sour cream with home-made creme fraiche - mix equal parts heavy cream and sour cream and let sit overnight, and voila - creme fraiche. :)

Yield:

20 cupcakes

Added:

Thursday, December 10, 2009 - 4:44pm

Creator:

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