Essential
2¾ cups cake flour
1⅔ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1–2 drops Lavender essential oil
Lavender Cream Cheese Icing
1 cup (2 sticks) butter, room temperature
16 oz (2 packages) cream cheese, room
temperature
5 cups powdered sugar
1 pod’s worth of vanilla beans
1 toothpick Lavender essential oil
1. Preheat oven to 350 degrees Fahrenheit.
2. Put cupcake liners into muffin tins.
3. Mix dry ingredients on slow speed for 2
minutes to blend. Add the soft butter and mix
until evenly crumbly.
4. Add egg whites one at a time, then add the
whole egg, beating well after each addition to
begin building the structure of the cake. Scrape
down the sides of the bowl with each egg
addition.
5. In a small bowl, whisk milk with vanilla and
Lavender essential oil. Add to the batter cup at
a time. Beat 1 to 2 minutes after each addition,
until fluffy. Scrape down the sides and bottom
of the bowl.
6. Pour batter into prepared pans and bake for
25 to 30 minutes or until a toothpick inserted
into the center comes out clean. Remove from
oven and cool completely on a wire rack.
7. With an electric mixer, and using the paddle
attachment not the whisk, mix the butter and
cream cheese together, about 3 minutes on
medium speed until very smooth. Scrape down
the sides and bottom of the bowl to ensure
even mixing.
8. Add vanilla extract and toothpick of
Lavender essential oil and mix. Slowly add
powdered sugar. Keep adding until you get
desired sweetness and thickness. Taste for
flavor and add more Lavender essential oil
a toothpick full at a time to get the desired
taste.
9. Spread icing on the cooled cupcakes and
refrigerate until serving.
28 / SPRING 2016 LIVING MAGAZINE
2 plum tomatoes
2 large cloves garlic, minced
2 tbs. champagne vinegar
½ cup extra-virgin olive oil
1–3 drops Basil essential oil
Salt and freshly ground pepper, to taste
Pinch of sugar ( optional, to cut acidity
of tomatoes )
4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds