as previously expressed, i have kumquats coming out of my ears. but, i'm kind of loving it. it has me hyper focused on one ingredient and figuring out all the wonderful things i can do with that ingredient. 

plus, if you haven't noticed, they are really freaking adorable. 

so i'm getting very creative with kumquats. kumquat squares. kumquat jam. kumquat cocktails. 

but my favorite so far has been these lavender + kumquat cupcakes. 

one of the women i work with at one of my yoga studios and her friends bought a whole lavender plant when they made my lemon + lavender cake and were so sweet to give me the plant when they were done. and i've absolutely fallen in love with it. lavender has proven to be an amazing compliment to the tart and sweet kumquats and together they made a scrumptious cupcake.

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. .75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract. 

preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.

while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl. 

with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture. 

still on medium, pour in the milk and buttermilk and mix till smooth. 

with the mixer on a slow speed add in the dry ingredients until just combined. 

spoon the mixture into a large ziplock or piping bag. 

into prepared cupcake pans, add 2-3 tbs batter to each pan. 

bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve. 

xo, a

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. 75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract.
preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.
while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl.
with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture.
still on medium, pour in the milk and buttermilk and mix till smooth.
with the mixer on a slow speed add in the dry ingredients until just combined.
spoon the mixture into a large ziplock or piping bag.
into prepared cupcake pans, add 2-3 tbs batter to each pan.
bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve.

while i would never go as far as to say that i was gifted as an artist, i have always thought of myself as a creative person. despite my business management major and athletic background, my spare time has always been spent dabbling in the arts. i've taken art classes, tried my hand at dance, spent years on and off working with beaded, wire wrapped and metal casting jewelry. i even went WAY out of my comfort zone once and sang with a friend at an open mike night. 

clearly i was searching for my medium. nothing really stuck or felt right. until food. 

creating flavors and visually appealing food has consumed me since i started cooking in 2010, but it wasn't until i actually left my very business minded, creativity stifling job that the real creativity started to flow. with out all the stress and madness clouding my mind, i seem to have been able to tap into the artistry i always felt was inside. 

and you know what they say. find a job you love and you will never work a day in your life? 

with my little cake business picking up a bit, i finally understand what they are talking about. every commissioned cake is just another opportunity to create something beautiful and tasty for someone special. even the test kitchen cakes end up having personalities of their own.

this cake may look sweet, but it packs a delicious lemon punch and the lavender adds something beautiful and luxurious. 

the recipe i used as a base initially made me nervous as it used techniques i was not familiar with. but don't let that deter you. this cake is moist, light and down right delicious. 

lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice. 

start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds. 

in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.

alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in. 

stir in the almonds and lemon juice. 

pour the batter into baking sheets and bake for 10 minutes. 

allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely. 

xoxo
a

lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice. 

start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds.
in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.
alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in.
stir in the almonds and lemon juice.
pour the batter into baking sheets and bake for 10 minutes.
reduce the temperature to 325 degrees f. continue to bake until a toothpick come out of the cake clean. about 50 to 55 minutes.
allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely.