Birthday Brunch - Baked Goodies

Finally, we have reached the sweets!

Belghit is not big on super sugary treats, so I tried to keep it somewhat restrained. I opted to make everything small, too. I made the cupcakes mini, and instead of shaping the scone dough into one circle, I shaped it into three. After all, no one needs a whole frosted cupcake plus a full size scone after all the rest of the food!

For the cupcakes, Bel wanted vanilla, and when I found a recipe called “Perfect Vanilla cupcakes”, they did not lie!  I wanted to add some sort of unique twist, so I added orange blossom water to the frosting. 

For the scones, I kept with the floral flavors and chose a lemon lavender. I have a ton of lavender Belghit brought back from Morocco in the fall, so it seemed a great time to use it!

Vanilla Cupcakes

Ingredients

• 1 1/2 cups AP flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter, melted and cooled
• 1 cup sugar
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 cup buttermilk (alternatively, 3/4 cup whole milk plus 1 teaspoon vinegar, letting sit for five minutes)
• 2 sticks (1 cup) butter, softened
• 4 cups powdered sugar 
• 1 teaspoon orange blossom water
• 1 - 2 tablespoons heavy cream

1. Preheat the oven to 350 F.
2. In a medium bowl, combine flour, baking powder, and salt, whisking to fully combine.
3. In a large bowl, combine the melted butter and sugar, blending with an electric mixer until pale yellow.
4. Blend in the eggs, one at a time, ensuring each is fully incorprated before adding the next.  Stir in the vanilla extract.
5. Add the flour mixture and buttermilk to the mixture alternately, beginning and ending with the flour.  Blend until just combined.
6. Spoon the batter into lined cupcake tins, filling 2/3 full.  Bake for 15 - 20 minutes, until a toothpick comes out clean.  Allow to cool completely on a wire rack.
7. To make the frosting, beat the butter with an electric mixer, until light and fluffy.  Add the powdered sugar, one cup at a time.  Add in the orange blossom water.  Beat the frosting until well combined and fluffy, adding 1 - 2 tablespoons cream to keep from being too stiff.
8. Using a piping bag, frost the cooled cupcakes.
9. Enjoy!

Lavender Lemon Scones

Ingredients

• 1 cup + 2 tablespoons heavy cream 
• Zest of one lemon (approximately 1 tablespoon)
• 1 teaspoon dried lavender
• 2 cups AP flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cut in cubes
• 1 1/2 tablespoon lemon juice
• 1 cup powdered sugar

1. In a small bowl, stir the lemon zest and lavender into 1 cup of heavy cream.  Allow to steep in the refrigerator for 30 - 60 minutes.
2. After the cream has steeped, preheat the oven to 425 F. Sift together the flour, baking powder, sugar, and salt into a large bowl.  
3. Using a pastry cutter, blend the cubed butter into the flour mixture until you have a sandy mixture with pebble-like bits of butter.  Make a well in the center and add the cream mixture.  Using a rubber spatula, stir the dough together until just combined. 
4. On a lightly floured work surface, turn out the dough and kneed together 2 - 3 times. Pat the dough into an 8” circle and cut into 8 wedges.  
5. Transfer scones to a baking sheet lines with parchment paper.  Brush with remaining 2 tablespoons cream.  Bake for 12 - 15 minutes, until the bottoms are golden. Allow to cool completely on a wire rack.
6. Blend the lemon juice into the powdered sugar to make a simple glaze.  Dip or spoon over cooled scones and allow it to set.
7. Enjoy!