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Fusilli with Spicy Burst Cherry Tomato Sauce Recipe

Fusilli with Spicy Burst Cherry Tomato Sauce Recipe
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4.5 from 36 reviews

These Lavender Meringue Honey Cupcakes are a delightful treat, combining a moist honey-infused sponge, a creamy floral lavender white chocolate filling, and a stunning lavender meringue swirl that’s gently torched for a golden finish. Perfect for spring celebrations, these cupcakes are both elegant and whimsical, topped with charming chocolate honeycomb and a decorative fondant bee.

Ingredients

Units Scale

For the Honey Cupcake Base

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk

For the Lavender Filling

  • 1/2 cup white chocolate
  • 2 tbsp heavy cream
  • 1/2 tsp culinary lavender (dried, crushed finely)

For the Lavender Meringue Topping

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp lavender extract
  • Gel food coloring (lavender/purple, optional)

Optional Decorations

  • Rainbow chocolate honeycomb
  • Fondant bee

Instructions

  1. Prepare Oven & Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners to get started.
  2. Cream Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy, using a hand or stand mixer. Beat in the eggs, one at a time, then mix in the vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently just until smooth; do not overmix.
  4. Bake the Cupcakes: Fill each cupcake liner about 3/4 full with batter. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack.
  5. Make Lavender Filling: In a microwave-safe bowl, melt the white chocolate with heavy cream in short bursts, stirring until smooth. Stir in the finely crushed dried culinary lavender. Allow the filling mixture to cool and thicken slightly.
  6. Fill Cupcakes: Using a small knife or a cupcake corer, cut out a small core from the center of each cooled cupcake. Pipe or spoon the lavender white chocolate filling inside, then replace the cake tops.
  7. Prepare Lavender Meringue: In a heatproof bowl, combine egg whites, granulated sugar, and cream of tartar. Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat with a mixer until stiff, glossy peaks form. Blend in the lavender extract and a touch of gel food coloring if desired.
  8. Pipe and Torch Meringue: Transfer the meringue to a piping bag fitted with a large round or star tip. Pipe a tall beehive swirl onto each cupcake. Use a kitchen torch to lightly toast the meringue until golden.
  9. Decorate: Finish each cupcake with pieces of rainbow chocolate honeycomb and a fondant bee for a whimsical, spring-inspired presentation.

Notes

  • Use only culinary lavender to ensure safe and pleasant flavor.
  • Allow the cupcakes to cool fully before filling or topping with meringue.
  • If you don’t have a kitchen torch, you can briefly broil the meringue-topped cupcakes in the oven—watch closely!
  • The meringue is best piped and torched just before serving for the fluffiest texture.
  • Decorations are optional but make the cupcakes extra eye-catching for parties.

Nutrition

Find it online: https://yumfoodusa.com/lavender-meringue-honey-cupcakes/