Today I’m bringing you a unique and unexpected combination of flavors, nicely packaged into one little muffin. I decided to blend one of my favorite flavors (almond) with two other flavors that are not so commonly used in baked goods! To be honest, I went into this recipe not really knowing what to expect, but as it turns out, this combination has been quite a hit with my customers! I hope you’ll give it a try and let us know what you think…
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tsp butter extract
1 tbsp almond extract
2 1/2 cups gluten-free all-purpose flour
1/2 cup Bob’s Red Mill Almond Meal
2 tsp xanthan gum
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
2 tbsp lavender flowers
2 tsp black pepper
Makes 12 Jumbo Cupcakes
Preheat the oven to 350°F. Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.Using an electric mixer in a medium bowl, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until creamed.
Gradually add in the eggs, one at a time. Mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk. Finally, fold in the lavender flowers and black pepper.
Pour batter into prepared cupcake tins, filling them about three-quarters of the way full. Next, Sprinkle the tops with sparkling sugar if desired.
Bake for 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
Allow to cool in the muffin tins for five minutes before moving to a cooling rack.
After they have completely cooled, pour yourself a cup of hot tea to enjoy with these flavorful muffins!