These adorable teacakes are one of the results of my foray into lilac/sugar recipes. They’re tiny vanilla/lemon cupcakes frosted with a glaze made from powdered sugar and lilac syrup, topped with candied lilac blossoms! So springy!
I will note, though, that my first attempt (involving pulverizing lilac blossoms into the sugar before using it in the batter) didn’t turn out all that well– honestly, I think the lilac flavor needs something to play off of to avoid tasting like soap. So I tweaked things a bit, and here’s an improved version:
(makes about 36)
- 1 cup sugar
- zest of 1 lemon
- 1 and 2/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/4 cup yogurt or sour cream
- 3/4 cup milk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Spray mini-muffin pans generously with cooking spray, or use paper liners.
- Using your fingers, rub lemon zest into the sugar until it’s slightly damp and clumpy. This will release the oils to give just a hint of lemon to your cake. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, combine melted butter, egg, yogurt/sour cream, milk, vanilla, and sugar.
- Add wet ingredients to dry ingredients and whisk thoroughly to combine.
- Spoon into mini-muffin pans, about 3/4 full. Bake at 350 degrees for about 10-12 minutes, until toothpick comes out clean and edges are golden.
7. Let cakes cool in pans for 10 minutes before removing to a rack to cool completely.
For lilac glaze, mix 1 cup powdered sugar with a few spoonfuls of lilac syrup to reach desired consistency. I like it somewhere around the thickness of brownie batter– pretty thick, but smooth enough to just ooze over the sides. If you want to ensure it stays a lovely pastel lilac color, add a few drops of white food coloring to keep it from drying translucent.
Let the glaze dry for about 2 minutes before setting your sugared lilacs gently on top– otherwise they just tend to melt into the frosting and you lose the effect.