Lilac-Lemon Teacakes

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:

Lilac-Lemon Teacakes

(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

1. Preheat oven to 350 degrees F. Spray mini-muffin pans generously with cooking spray, or use paper liners.
2. 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.
3. In a large bowl, combine flour, baking powder, baking soda, and salt.
4. In a separate bowl, combine melted butter, egg, yogurt/sour cream, milk, vanilla, and sugar.
5. Add wet ingredients to dry ingredients and whisk thoroughly to combine.
6. 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.

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