Ingredients
For Lavender Berry Cupcakes:
SwissBake® Egg-Free Lavender Berry Cake Mix – 1000g
Water – 550g
Vegetable Oil – 100g
For Lavender Berry Cookie Crumble Topping:
SwissBake® Lavender Berry Cookie Mix – 200g
Unsalted Butter, softened – 50g
Water – 20g
For Lavender Diplomat Cream (for frosting):
SwissBake® Whipping Cream Powder – 500g
Cold Water – 500g
SwissBake® Vanilleso Crème M30 – 100g
Cold Milk – 333g
Lavender Essence: 2-3 drops
Method
For Lavender Berry Cupcakes:
- In a mixing bowl of an electric mixer, combine SwissBake® Egg-Free Lavender Berry Cake Mix and water using a whisk attachment on slow speed for 1 minute. Scrape the cake batter and mix on high speed for 3 minutes until smooth.
- Gradually add vegetable oil and mix at slow speed for 1 minute.
- Portion the batter into cupcake liners, filling each to ¾ capacity.
- Bake in the preheated oven at 160°C for 22-25 minutes or until a skewer inserted comes out clean.
- Cool the cupcakes completely on a wire rack.
For Lavender Diplomat Cream (for frosting):
- In a mixing bowl, combine SwissBake® Vanilleso Crème M30 with cold milk. Whisk and stir until it is smooth, cohesive and thickened into a pastry cream.
- In another mixing bowl of an electric mixer, whip together SwissBake® Whipping Cream Powder with cold water on high speed until stiff peaks are formed.
- Gently fold the whipped cream into the custard base. Add a few drops of lavender essence for flavor.
- Refrigerate the cream until ready to be piped.
For Lavender Berry Cookie Crumble Topping:
- In a mixing bowl of an electric mixer, combine SwissBake® Lavender Berry Cookie Mix with softened butter & water using a paddle attachment on slow speed for 4-5 minutes.
- Roll the dough into balls and drop the cookie dough balls on the baking tray as per desired cookie size. For small cookies 20g to 30g, each. Do not flatten the cookie pieces.
- Bake at 160°C for 12 to 14 minutes approximately.
- Cool completely, then crumble into small pieces.
