Comments on: Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

By: Sadie

Sadie — Mon, 18 Jul 2005 20:42:00 +0000

Thank you so much for generously sharing your wonderful recipes! I have several cupcake cookbooks and honestly, your recipes and photography are superior to anything in my books.

By: chockylit

chockylit — Mon, 18 Jul 2005 22:58:00 +0000

That is extremely kind of you to say. Thank you very much!

By: Altaf

Altaf — Tue, 19 Jul 2005 10:52:00 +0000

I can’t wait to try it. beautifull blog and photos.

Thanks

By: Lisa

Lisa — Thu, 21 Jul 2005 21:08:00 +0000

My favorite color in cream cheese frosting! They’re beautiful.

By: Emily

Emily — Tue, 02 Aug 2005 01:13:00 +0000

Where did you get your wonderful small metal bowls? How perfect for baking!

PS- all your recipes and musings are my favorite. :)

By: Erin & Chloe

Erin & Chloe — Thu, 04 Aug 2005 22:57:00 +0000

Thank you for the amazing lavender cupcakes! They were a big hit at our party.

By: chrissyg

chrissyg — Mon, 08 Aug 2005 19:53:00 +0000

Maybe a dumb question, but I am a newbie to the baking workd… what piping tip do you use to get this big swirl effect?

By: chockylit

chockylit — Tue, 09 Aug 2005 03:39:00 +0000

Emily, I got the little bowls at Bed, Bath, and Beyond just a few weeks ago.

Chrissy, I use a large star tip, a #6.

I am glad the cupcakes have worked out. I love these cupcakes and have made them a couple of times now. Yum!

By: Kelly Tang

Kelly Tang — Fri, 09 Sep 2005 08:41:00 +0000

i tried making the lavender cream but after adding the cooled “lavender/sugar syrup” into the whipped cream, the whole thing just cuddled. I did cool the syrup first, and whipped the cream till soft peak as per instruction…. dunno what i did wrong…very strange

By: chockylit

chockylit — Sat, 10 Sep 2005 15:31:00 +0000

Kelly, Wow that is strange. A cause of curdling that I am aware of is overbeating. If its just starting to curdle you might be able to recover by adding more cream and whisking it in by hand. But if its too far along that won’t work. You might end up with lavender butter! Regardless, I will try the recipe again soon and see if I can figure out what went wrong.

By: Anonymous

Anonymous — Thu, 20 Oct 2005 02:19:00 +0000

great pics thank you for sharing

By: Kathy

Kathy — Sun, 18 Dec 2005 03:30:00 +0000

I really enjoy reading your blog. I made these cupcakes for my birthday and the results were amazing. I never thought lavender and citrus could taste so good together. I had quite a bit of lavender cream leftover but that gives me an excuse to make another batch. thanks for posting this recipe. Cheers!

By: Anonymous

Anonymous — Wed, 15 Feb 2006 23:40:00 +0000

Beautiful cupcakes!! What I like the most is that you don’t seem to use any artificial coloring, they look amazing!!
Do you sell them anywhere? They would do sooo well here in Portland.

By: Anonymous

Anonymous — Tue, 21 Feb 2006 11:31:00 +0000

I love backing cupcakes and experimenting with it. Never filled one though, but now I see how to fill them i’m defenetly gonna try. Thanks for inspiring me!

By: Anonymous

Anonymous — Tue, 21 Mar 2006 03:17:00 +0000

I ran into the same problem, Kelly, when I added the syrup. I overbeat, and I wound up with some lavender butter. I wound up using that in the frosting instead of the citrus so that my cupcakes had some lavender flavor.

By: Anonymous

Anonymous — Sun, 21 May 2006 12:24:00 +0000

I found this recipe sort of by accident, but Lavender cupcakes sounded enchanting. I made them this weekend with a friend, and I knew they would be good, but I had no idea they would be THIS good. We split the tasks up and she was making the cream while I was working on the batter, and after she simmered fresh lavender in the sugar water, we decided to do that to the milk for the cupcake batter as well. It turned out beautifully. Everyone who tried these cupcakes was completely bowled over by them, including my non-sweets-loving boyfriend who said he ate two immediately when he found them in his house. This was my first time cooking with lavender, and I can’t wait to try it in other things. Thanks for the perfect recipe.

–Lana

By: Anonymous

Anonymous — Tue, 20 Jun 2006 22:41:00 +0000

You have some absolutely fabulous recipes, I can’t wait to try more!

I wanted to try these so badly, but I didn’t have time to fill them. So, instead I steeped a couple of tablespoons of dried lavendar in water and used it in place of half of the milk. They tasted delicious, and the flavor was very delicate and subtle, complimenting the citrus cream cheese perfectly.

As a fellow photographer, I as impressed by your images as I am by your recipes! Thank you for sharing!

–Adria in Portland

By: Junko

Junko — Sat, 12 Jan 2008 14:21:08 +0000

Hi Cheryl! I live in Japan and I just love your blog!! I have a question about cream cheese frosting. Whenever I make strawberry cream creamcheese frosting, it turns out too soft. I try to pipe it on but it will not hold.Could it be that I am using too much strawberries?Please help!!!!!

By: Kimberly

Kimberly — Mon, 18 Feb 2008 06:30:31 +0000

For the lavender cream when you say firm peaks, does that mean it should be the consistency of whipped cream, or should it be firmer than that? I overbeat mine and ended up with lavender butter I guess, I think because it seemed like there was so much lavendar cream when it was at the whipped cream stage I was expecting it to beat into something more dense. Do you actually use the entire amount of lavender cream you list in this recipe?

By: Carmella ella

Carmella ella — Tue, 04 Mar 2008 23:24:51 +0000

Yay I love cooking with lavender and I’ve been meaning to make some cupcakes. I was wondering about adding gelatin to the lavender cream..I read another recipe with the same ingredients but gelatin was added last to “stablize” it. The cupcakes lasted 3 days filled with the gelatin.. how long does the whipped cream last by itself??

By: Diane Jennifer

Diane Jennifer — Mon, 17 Mar 2008 04:13:17 +0000

Hi Cheryl!
I too, love your website, great ideas!
I made some coconut/lemon cupcaks with a lime
curd center with Lavender Icing…YUM…
I found some “Lavender Extract” at Sur La and
Wow what a hit!!! Saved lots of time and the flavor was really interesting…My first time
using Lavender which I will re try again and try and use it also for cookie icing….
I appreciate all your hard work informing
all us “Baking Divas”….

By: christine

christine — Wed, 09 Apr 2008 21:43:16 +0000

Thank you so much for all of your generous & delicious recipes! Question: how much lavender extract to use if substituting for fresh?

By: Sara

Sara — Tue, 13 May 2008 16:29:50 +0000

i love this website-my sister sent me to it, and i’m hooked! I’m planning to make these for a reception, but need to make about 2 dozen. Do you have the recipe for the full version that would make 24 cupcakes? I’m assuming the ratios won’t work if i just double everything.
thanks so much-