Easy Provencal Cupcakes
By: David Hutson
Published: Thursday, December 10, 2009 - 4:44pm

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.

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. :)