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Windsor for Cooking Classes
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October 21, 2016
1 1/4 cup Flour
1/2 tsp Sea Salt (Vanilla Bean or Sel Gris)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/3 cup Blueberries
1/3 cup Coconut Milk
1/3 cup Champagne
3/4 cup Sugar
1/3 cup French Lavender Olive Oil
1 cup Butter room temperature
2 Tbsp French Lavender Olive Oil
3 cups Powdered Sugar
2 Tbsp Champagne
1 Tbsp Dried Lavender optional
Preheat the oven to 350°F. Line a muffin tin with paper liners.
Sift the flour, baking powder, baking soda, and salt. Set aside.
In a blender process blueberries, coconut milk, champagne, sugar, vanilla, and Lavender Olive Oil.
Mix dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with mixture.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy.
Spoon the mixture into a large zip top bag. Cut a small corner off of the bottom.
Pipe frosting onto each cupcake and garnish with a sprinkle of fresh lavender.
french lavender olive oil
vanilla bean sea salt
Sel gris sea salt
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