I was inspired by a by Calissons d'Aix and the lavender fields.
Calissons d'Aix are the most classic cookie of Provence, however making them at home seems near impossible. They are made of almonds and candied fruit with a rice paper base and a simple hard white frosting. The melon and almond with a little sugar are melted together then they must sit for 72 hours before frosting them. They are shaped like little lemons and are often sold in a tin that shares their shape. Because I could not find a good recipe to replicate these treats I took the flavor of a sweet orange/melon and tried to transform that into a cupcake with a little touch of almond.
As for the frosting I could not resist incorporating the beautiful fields of flavor and color into this week. It was key to transform lavender into a sweet garnish for the flavorful and moist cupcakes.
cupcake ingredients:
1/2 cup orange yogurt
2/3 cup vanilla almond milk
1/4 cup apricot apple sauce
2 heaping TBS marmalade
3 TBS oil
3/4 cup sugar
2 tsp vanilla
11/4 cup flour
2 TBS cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Lavender butter cream:
1 stick butter
2 TBS marmalade
1 TBS almond milk
1/2 tsp vanilla
1 to 2 cups powdered sugar
Start by whisking together the first 7 ingredients, yogurt, milk, apple sauce, oil, sugar and vanilla.
Then add the dry ingredients to the top of the wet and mix them together before whisking them completly into the wet ingredients. Mix until the lumps are gone, but no longer.
Fill the cupcake tin and bake at 350 for about 20-25minutes
In the meantime...
Beat the butter until smooth then add the marmalade, milk and vanilla. Slowly add the powdered sugar a little at a time until the desire consitency is reached.
YUM!
When the cupcakes are finished pull them out of the oven and place on a cooling rack. Let the cupcake become cool to the touch before frosting.
Once frosted sprinkle with lavender.
Then eat all 12 in one sitting :)
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