Lilac Cocktail and Lilac Cupcake Recipes
The adventures of a Cocktail and a Cupcake continue and since it’s spring, Fresh Lilac is the theme this month. Here are the Lilac Cocktail and Lilac Cupcake Recipes. Both are made with homemade lilac syrup and candied lilac flowers to add a unique and delicious flavor.
Are lilac flowers edible?
I just found out lilac flowers are edible and I am so excited to share these recipes with you! You need fresh, clean lilac flowers (no chemicals used) to make these recipes which means you have to make them in the spring, but it’s worth the wait!
Below are both the Lilac Cocktail and Lilac Cupcake recipes. There is also a recipe for Lilac Frosting, Lilac Syrup, Lilac sugar and Candied Lilac Flowers. That’s a lot of lilac!!
How do you make a Lilac Cocktail?
This Lilac Cocktail, that is appropriately named the Lilac Beauty Cocktail, is made with gin, but you could also use vodka. To get the lilac flavor, you will make a quick lilac syrup (that is also used to make the lilac buttercream frosting!). The fresh lilac flower garnish also enhances the lilac flavor by adding extra lilac aroma. It may seem like a lot of lilac, but it’s actually a subtle floral flavor that is balanced with the lemon juice.
How do you make the foam on the Lilac Cocktail?
An egg white is added to get the beautiful, creamy foam on top. It adds an extra level to this cocktail that enhances the aroma and texture. In order to achieve the perfect foam, dry shake (no ice) all of the ingredients in your cocktail shaker first. Then you will add the ice and shake again. Lastly, you need a fine mesh strainer to finish it off. You can leave out the egg white and still have a delicious cocktail. Please see the notes on egg whites in the recipe.
Lilac Beauty Cocktail
- 2 oz gin
- 1 oz fresh lemon juice
- 1 oz lilac syrup
- 1 large egg white
- fresh lilac flowers for garnish and aroma
- 1 cup water
- 1 cup sugar
- 1 cup fresh lilac flowers (washed and separated from stems)
- 1-2 drops purple food coloring (or red and blue)
- Dry shake (no ice) egg white, gin, lemon juice and lilac syrup in a cocktail shaker for 20 seconds.
- Add ice to the shaker and shake again for another 20 seconds.
- Strain through a fine-mesh strainer into a cocktail glass. Add fresh lilac flowers for garnish, the aroma will also enhance this drink.
- 1. Place all ingredients except food coloring in a small saucepan on the stove. On medium-high heat, bring to a boil while stirring constantly.
- Remove from heat and let the mixture steep as it cools completely (at least 2-3 hours). Strain liquid into a container with a lid. Add food coloring if desired. The syrup will last in the fridge in a sealed container for 2-3 weeks.
*The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. Bottom Line: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. However, the risk of an egg being contaminated is quite low. Please proceed at your own risk and decide if you are ok with this. I have never had an issue.
Here are some more cocktail recipes to try:
How do I get lilac into a cupcake?
It’s easy to infuse floral flavors into baked goods! For the cupcakes, you will use lilac sugar and lilac syrup to achieve a subtle lilac flavor. The lilac buttercream also uses the lilac syrup.
How do I make Lilac Sugar?
Make your own lilac sugar in your coffee grinder! Place 1/4 cup sugar and 1 tbsp lilac flowers in your coffee grinder. Pulse until combined. Place in an airtight container until ready to use. You can store for several weeks. The sooner you make and store, the more flavor will infuse into the sugar. Check out m post HERE for even more ideas on how to use your coffee grinder.
Lilac Cupcakes and Frosting
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp unsalted butter, room temp
- ¾ cup lilac sugar (see notes)
- 1 large egg
- 2 tbsp lilac syrup (see recipe above)
- ½ cup milk
- 2 sticks unsalted butter, room temp
- 4-6 cups powdered confectioners sugar
- 1 tsp vanilla extract
- 4-5 tsp lilac syrup (see recipe above)
- purple gel food coloring (or red and blue)
- fresh or candied lilac flowers for decoration (see below)
- Preheat oven to 350° and line your cupcake pans.
- Mix dry ingredients in a bowl together: flour, baking powder and salt.
- In another bowl, beat butter and sugar together until light and fluffy. Then beat in egg and lilac syrup.
- Add about a third of the dry ingredients and mix in. Add half of the milk and mix. Add another third of the dry ingredients, mix. Add the rest of the milk and dry ingredients and mix just until combined.
- Fill liners with batter and bake for 20-23 minutes. Cool, frost and enjoy!
- In a large mixing bowl or stand mixer, whip the butter until light and fluffy. This takes a few minutes.
- Gradually add the powdered sugar, one cup at a time.
- After 4 cups, add the vanilla, milk, lilac syrup and food coloring.
- Continue to add the rest of the powdered sugar until your desired sweetness and consistency is achieved. Frost, decorate and enjoy!
- Make your own lilac sugar in your coffee grinder! Place 1/4 cup sugar and 1 tbsp lilac flowers in your coffee grinder. Pulse until combined. Place in an airtight container until ready to use. You can store for several weeks. The sooner you make and store, the more flavor will infuse into the sugar.
Candied Lilac Flowers and Lilac Sugar
- spice grinder or small food processor
- small, clean paintbrush
Candied Lilac Flowers
- Fresh lilac flowers (washed, dried and separated from stems) (only use flowers that have not had any pesticides or chemicals on them)
- 1 large egg white
- 1 tsp water
- ½ cup superfine sugar (grind sugar in grinder or food processor)
- ¾ cup sugar
- ¼ cup fresh lilac flowers, rinsed and stemmed
Candied Lilac Flowers
- Beat egg white and water with a fork until bubbly.
- Place clean, dry flowers on wax paper. Take each flower individually, paint completely with egg wash.
- Place painted flower in a small dish with superfine sugar, shake until completely covered with sugar.
- Place back on wax paper and allow to dry completely, this takes a few hours.
- Add to grinder or food processor and pulse just a few times until flowers are completely incorporated.
- It doesn't take much. I use my old coffee grinder and it works great! I would recommend making this ahead and storing it in a sealed container for at least a few hours. The longer it sits, the more flavor gets into the sugar.
- My experience was that the Candied Lilac Flowers only lasted a day or two, although they may last longer. If you completely cover the flower with egg wash, it’s more likely to stay purple. Store in an airtight container in the fridge.
If you made it to the end of this post, THANK YOU for reading it! There is a lot of information and a ton of recipes here but I just love unique and beautiful creations in the kitchen. If you make any of these, tag me on Instagram @emilyfabulous_blog or Facebook and show me! Don’t forget to sign up for my email list so you can receive more fun and exciting recipes in your inbox!