So here is my cupcake recipe for the first Philly Bakers Challenge! The secret ingredient, selected by me, was lavender, and I added in the theme of farmers market (think fresh and light).

My original cake recipe was for a biscoff cookie cake, but it failed 2 times before I gave up, got rid of the cookies and went with cardamom and cinnamon. I still don’t quite know what went wrong, but based on the comments from my fellow bakers, the cardamon and almond went well with the lavender.

The lavender honey almond praline recipe is based off of the salted honey nut praline recipe in the back of . What a great book, and a fantastic recipe.

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Almond cardamon cupcakes with lavender honey buttercream and almond pralines

Yield: 20 mini cupcakes

Ingredients

Cupcake Ingredients
5/8 cup cake flour
5/8 tsp baking powder
1/4 tsp bs
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp cardamom
3/8 cup sugar
1/4 cup oil
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp almond extract

Lavender Honey Buttercream Ingredients
6 tbsp butter, unsalted at room temperature
1 1/4 cup confectioners sugar
3 tbsp lavender honey
1-2 tsp cream, as needed

Lavender Honey Almond Pralines
1/4 cup sliced almonds
1/2 tbsp brown sugar
1 tbsp lavender honey
1 tsp unsalted butter, melted
1/4 tsp salt

Directions

Make the lavender honey almond praline first.

Heat the oven to 350 degrees Fahrenheit and cover a rimmed baking sheet with parchment paper or bakers silicone.

Combine all the praline ingredients in a mixing bowl and stir well to combine.

Spread the mixture out thinly onto the middle of the prepared baking sheet. Bake for 6 minutes, then remove from the oven and stir around. Bake for another 6-7 minutes until the mixture is bubbly and golden.

Remove from the oven and cool for about 10 minutes. The almond pralines will harden so that you can break them up into appropriately-sized chunks.

Store in an air-tight container. Can be made the day before.

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line mini-cupcake pans with cupcake papers.

Sift the flour, baking powder, baking soda, salt, cinnamon and cardamom together. Set aside.

Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.

Add the oil, vanilla and almond extract, and beat until combined. Alternate the flour mixture and milk and beat until combined.

Divide the batter between wrappers in cupcake tins and bake for 12-14 minutes. Cool on a wire rack completely before frosting.

For the buttercream, beat the butter until light and fluffy.

Add the honey, beat to combine, then add a 1/2 cup of confectioners sugar. Add the remaining sugar, 1/2 cup at a time.

To assemble, frost the cupcakes with your favorite tip and top with a piece of lavender honey almond praline.

https://cupcakefridayproject.com/2013/06/almond-cardamo-mini-cupcakes-with-lavender-honey-buttercream-and-almond-pralines/

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