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.
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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
Equipment
- cocktail shaker
- measuring jigger
- fine-mesh strainer
- a cocktail glass of choice
- small saucepan
- funnel
- sealable jar or bottle to store syrup
Ingredients
Lilac Cocktail
- 2 ounces gin
- 1 ounces freshly squeezed lemon juice
- 1 ounces lilac syrup
- 1 large egg white
- fresh lilac flowers for garnish and aroma (washed and separated from stems)
Lilac Syrup
- 1 cup water
- 1 cup sugar
- 1 cup fresh lilac flowers (washed and separated from stems)
- 3-4 drops purple food coloring (or red and blue)
Instructions
Lilac Cocktail
- Add the gin, lemon juice, lilac syrup, and egg white to a cocktail shaker. Dry shake (no ice) for 20-30 seconds to combine everything and create a foam.
- Add fresh ice to the shaker and shake again for another 20-30 seconds. Strain the cocktail through a fine-mesh strainer into a cocktail glass. Add fresh lilac flowers for garnish, the aroma will also enhance this drink. Cheers!
Lilac Syrup
- Place all of the ingredients except the food coloring in a small saucepan on the stove. On medium-high heat, bring to a boil while stirring constantly.
- Remove the pan from the heat and allow the mixture to steep as it cools completely (at least 2-3 hours). Strain the flowers from the liquid into a sealable jar or bottle. Add the food coloring, seal the container and shake to combine. The syrup will last in the fridge in a sealed container for 2-3 weeks.
Notes
*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.
*Nutrition facts are for 1 prepared cocktail.Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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 Lilac Buttercream Frosting
Equipment
- stand mixer or hand mixer
- cupcake pan
- cupcake liners
- piping bag and tip
- medium mixing bowl
- large mixing bowl
- silicone or rubber spatula
- small saucepan for syrup
- small coffee/nut grinder, food processor, or blender for lilac sugar
Ingredients
Lilac Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon unsalted butter, room temp
- ¾ cup lilac sugar (see notes)
- 1 large egg, room temp
- 1 teaspoon lemon zest
- 2 tablespoon lilac syrup (see notes)
- ½ cup milk, room temp
Lilac Frosting
- 2 sticks unsalted butter, room temp
- 4 cups powdered confectioners sugar
- 1 teaspoon vanilla extract
- 4 tablespoon lilac syrup (see notes)
- 2-3 tablespoon milk
- purple food coloring (or red and blue)
- fresh lilac flowers for decoration
Instructions
Lilac Cupcakes
- Preheat the oven to 350°F and prepare the cupcake pan with cupcake liners.
- Sift the flour, baking powder, and salt together in a medium mixing bowl and set aside. In the bowl of a mixer or a large mixing bowl, cream the butter and sugar together until light and fluffy, about 4-5 minutes. Add the egg, lemon zest, and lilac syrup and mix in.
- Add half of the dry ingredients and mix into the sugar mixture using a spatula or spoon (you don't want to overmix the flour!). Add half of the milk and combine. Repeat until all of the ingredients have been mixed in.
- Fill liners with batter and bake for 15-18 minutes or until a toothpick comes out clean. Do not overbake. Allow the cupcake to cool in the pan for 5 minutes and then place them on a cooling rack to cool completely before frosting.
Lilac Frosting
- In a large mixing bowl or stand mixer, whip the butter until light and fluffy, about 4-5 minutes.
- Add 2 cups of powdered sugar, one cup at a time, and mix in completely. Put in the vanilla, milk, and lilac syrup and combine. Add the rest of the powdered sugar and continue beating until the frosting is smooth. Add the food coloring and mix in completely.
- Frost the cooled cupcakes using a piping bag and tip of choice (I used Wilton 2D). Add fresh lilac flowers on top of each cupcake for aroma and decoration. Enjoy immediately.
Notes
- Ensure you use only lilac flowers that have not been sprayed with chemicals. Rinse the flowers and remove them from the stem before eating or using them in these recipes.
- 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.
- Make your own lilac syrup by steeping lilac flowers in a simple syrup. Add 1 cup sugar, 1 cup water, and 1 cup lilac flowers in a small saucepan. Being to a boil and remove from the heat. Allow the syrup to steep and cool for 2-3 hours. Strain the flowers from the syrup, add purple food coloring, and store them in an airtight container in the fridge.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Candied Lilac Flowers
Equipment
- wax paper
- 2 small bowls
- small, clean paintbrush
- spice/nut grinder or small food processor
Ingredients
Candied Lilac Flowers
- 40 fresh lilac flowers (washed, dried, and de-stemmed)
- 1 large egg white
- 1 teaspoon water
- ¼ cup superfine sugar (see notes for how to make at home)
Instructions
- In a small bowl, beat the egg white and water together until bubbly. Take each clean and dry flower and paint it completely with egg wash.
- Place the painted flower in a small dish with superfine sugar, shake until the flower is completely coated.
- Place the flower on wax paper and allow it to dry completely, this takes a few hours.
Notes
- To make superfine sugar, add regular granulated sugar to a spice/nut grinder or food processor and pulse just a few times until the sugar resembles a fine grind. Don’t go too far or you will end up with powdered sugar.
- Store candied flowers in an airtight container in the fridge.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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!
