Lavender plays such a subtle but powerful role in The Four Winds. It’s the scent of clean sheets and Elsa’s mother. It’s the color of a soft baby blanket and the sky at dawn. It’s the homemade soap that the Martinelli’s made and sold to survive. Hannah expertly wove the sweet significance of lavender throughout her book and I knew that I had to embrace it.
- 6 tbsp butter softened
- 2/3 cup vegetable oil
- 2 cups sugar
- 2 tsp lavender extract
- 3 cups all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 6 egg whites
- lavender food coloring if desired
- Preheat the oven to 350°F. Line 24 muffin tins.
- Cream the butter. Add the sugar, oil and extract. Mix.
- Add flour, baking soda, baking powder and salt. Mix.
- Add milk and stir until combined. Set batter aside.
- In a separate bowl, whip egg whites until they are foamy and peak when you remove the mixing whisk.
- Gently fold the egg whites into the batter until thoroughy combined.
- Divide the batter into the muffin tins. Bake until a cake tester comes out clean, about 15-18 minutes.
- 1 cup butter unsalted, room temperature
- 4 cups confectioners sugar
- 1/2 tsp salt
- 3 tbsp lemon juice
- yellow food coloring
- Cream the butter and add 2 cups of sugar and 1 tablespoon of lemon juice. When the sugar and butter are completely mixed add 2 more cups of sugar.
- When mixed completely again, 2 tablespoons of lemon juice and salt. Add more sugar, 1/4 cup at a time, until the frosting has a thicker consistency that peaks when you pull the beater out.