Lavender Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
Purple and green gel food color
Wax or parchment paper cut into 3”x3” squares
Prepare cupcakes according to box instructions. Let cool completely.
Take one tub of frosting, reserving 1/2 of the tub of frosting and set aside.
Fill a piping bag fitted with a large round piping tip and fill with the remaining white frosting.
Using the white frosting, pipe a large dollop in the center of the cupcake
Press the wax paper cut out on top of the frosting smoothing it out until flat and covering the surface of the cupcake. Repeat for all cupcakes and place them upside down on a small baking sheet, freeze until firm or roughly 45 mins.
While the cupcakes are chilling divide the reserved frosting in half and color one half with green gel color and the other with purple.
Place the green frosting in a piping bag fitted with a small leaf tip and the purple frosting into a piping bag fitted with a very small open star tip.
Once cupcakes are chilled slowly peel back the wax paper to reveal the flat surface
Pipe small stars of the purple frosting to resemble lavender and use the green to add small leaves to the base of the flowers.
Serving Size (1 Cupcake), Calories 190 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 19g, Includes 19g Added Sugars), Protein 1g, Potassium 23mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 54mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.