Out of the Comfort Zone—Lavender Cupcakes

100_3879 cropsmAs with everything in life, the only way to grow is to move outside your comfort zone, to push yourself beyond your normal boundaries.

In that spirit, several months ago I photocopied a recipe for lavender cupcakes from a book I checked out of the library.

I had to wait until the lavender was flowering to make them, but today was the day.

I don’t generally like floral flavours, and lavender is an incredibly strong one. The only way I normally use lavender is as a small component of a fresh herb mixture I put on the outside of some of my cheeses. I’ve never used it as the only flavouring for anything.

I was intrigued, but dubious. Would the cupcakes even be edible? Who wants to munch on a lavender flower? Eaten directly, lavender flowers have an overpowering bitter resinous taste.

But then, so does rosemary, and I was won over to rosemary shortbread when my mother-in-law made it for us a few years ago.

I vowed to remain open-minded.

The cupcakes came out of the oven, and I iced them with lavender icing.

With some trepidation, we tried them.

“Peculiar,” said my daughter, a thoughtful look on her face. “Yes. Not bad, just…peculiar.”

I agree. This isn’t a recipe I will necessarily make again, but I’m glad I did it, at least once.

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