Lemon Lavender Cupcakes Recipe (enough for 12 cupcakes)

Baking is my first love. I grew up in a home where I was encouraged to experiment in the kitchen as long as I cleaned up my mess. As I got older, baking helped me get out of my head and focus on a task for a few hours. I could be creative and explore flavors, textures, and ideas.

For a long time, the idea of decorating cakes and cupcakes intimidated me, and I refused to do it until a few years ago. Now, it is my favorite stress relief. I love mixing buttercream colors and using cupcakes as my medium. Who doesn’t love creating something that you can eat afterward?

Everyone is a beginner at some point, so don’t be afraid to mess up. Learn as you go, and have fun! This cupcake recipe can easily be adapted to fit just about any flavor profile by replacing the syrup and removing the lemon and lavender buds. You can use any Pink House Alchemy syrup in buttercream as an exact replacement. Play and create your own unique flavors.

Lemon Lavender Cupcakes (enough for 12 cupcakes)

½ cup butter, softened

¾ cup granulated sugar

2 TBSP pH Lavender Syrup

1 tsp vanilla extract

1 lemon, zest, and juice

1 TBSP culinary-grade lavender buds

2 eggs plus 1 egg white, room temp

½ TBSP Baking Powder

½ tsp salt

2 cups cake flour

½ cup buttermilk, room temp

Preheat the oven to 325 degrees and line a muffin tin.

In a mixing bowl, cream together butter, sugar, lavender buds, lemon zest and juice until it is light and fluffy, about 5 minutes

Scrape the bowls' side and add eggs, vanilla extract, and pH Lavender Syrup. Mix until the egg yolks are fully incorporated. Scrape the sides of the bowl again. (Pro Tip: make sure you are scraping the base of the bowl if you are using a stand mixer)

In a separate bowl, sift together the baking powder, salt, and cake flour.

With the mixer on a low speed, add ½ of the dry ingredients and ½ the buttermilk. Repeat this step another time until all the dry ingredients and buttermilk are fully incorporated into the butter mixture. Be careful not to overmix at this point.

Scrape the sides of the bowl again and use a ¼ cup measuring cup to spoon out the cupcakes.

Bake for 18 - 22 minutes, the tops of the cupcakes should be golden brown and fully cooked.

Let cupcakes cool for at least 45 minutes before decorating.

Vanilla Buttercream

½ cup butter, softened

3 ½ cups powdered sugar

½ tsp kosher salt

2 TBSP pink House Vanilla Bean Syrup

2 TBSP milk

With a stand mixer, cream the butter for 5 minutes until it is light and fluffy

Scrape the sides of the bowls, add in powdered sugar, salt, vanilla bean syrup, and milk.

Mix everything on a medium-high speed until the buttercream is fluffy, about 8 minutes.

Scrape the bowl again and divide the buttercream into bowls. Dye buttercream with your desired colors and decorate.

Decorate cooled cupcakes

by Hannah Davis, Pink House Alchemy Culinary Director

Vanilla Bean Syrup

$14.00

Our vanilla bean syrup is a labor of love. We bring in barrels of raw vanilla beans sourced from Madagascar and use every piece of every bean. We split them, scrape the insides, chop the outsides, and use a double filter process to create an added richness. All the fuss is worth it: we’ve found that there is some kind of magic in the agitation of the skin, bean by bean. Try it—we think you’ll agree! If you see little black specks in the bottle, those are little pieces of vanilla bean that we keep for flavor! Some batches will have more than others and they’re delicious.

Ingredients: organic cane sugar, water, vanilla beans, vanilla extract, lactic acid

Quantity:

Add To Cart

Lavender Syrup

$14.00

Our lavender syrup bursts with spice, and citrus and mint aromas. Walking into the Pink House production during lavender season, you are knocked over with the sweet smells. On those days we are calm and happy and the essence of the peaceful herb circulating in the air does its job.

Ingredients: organic cane sugar, water, lavender flowers, lactic acid

Quantity:

ADD TO CART

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups. 

Free Shipping this weekend on the Back-to-School Trio!

Back-to-school season is upon us, and that means it's time to start thinking about lunches. If you're like most parents, you're probably looking for quick and easy options that your kids will actually eat.

Let our Back-to-School trio be your morning rescue! Our newest trio includes 16 oz bottles of our most popular syrups; Vanilla Bean, Lavender, and pH Delight. These delicious and versatile syrups can be used in your morning coffee along with your child's lunch box. 

With many schools going nut-free due to allergies, we have the perfect solution to the beloved pb and j. Sunbutter is the newest nut-free option that you can add our syrups in to create limitless flavor combinations. This new upgrade to a classic is still easy to make, and your kids will love the different options! 

Have your kids help you in the kitchen to create their sandwiches! Here are a few ideas: 

• Use different types of bread. Instead of the usual white or wheat bread, try using something like whole-grain bread, rye bread, or even a bagel.

• Test out different flavor combinations to find some they love before school starts. 

• Use cookie cutters to make their sandwiches even more personalized. 

Some of our favorite combinations include vanilla bean + sun butter + berry jam and pH Delight + sun butter + banana. Remember to tag us in your morning duos so we can see your creations! 

Sunbutter and Pink House Syrup Ratios 

¼ cup Sunbutter 

1 TBSP Pink House Syrup (you could add more if you like it on the sweeter side) 

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups. 

Pineapple Shrub Pasta Salad Recipe

Growing up, pasta salad was reserved for fridge clean-out days. Mama Carmen (my mom) would pull out all the veggies that were about to turn and assemble a great pasta salad along with a protein. It wasn’t until college that I fully understood the beauty that pasta salad is: easy to prepare, minimal kitchen time, and the flavor gets better the longer it sits in the fridge. Those things checked all the boxes for me then and now.

A few weeks ago, I was out of champagne vinegar and didn’t realize it until I went to make my pasta salad dressing. I was already running late for my family dinner, so I used Pink House Pineapple Shrub as a substitution, and everyone raved. The shrub brought out the natural sweetness of the cucumber and bell pepper, while the pineapple enhanced the vibrancy of the lemon.

The Pineapple Rosemary Shrub would also be a great substitute in this recipe if you already have that on hand. The best thing about pasta salad is the versatility, so let your imagination run wild and soak up the flavors of the summer produce while you create your own version! Can’t wait to see what you create!

Pineapple Shrub Pasta Salad

1 lb small pasta, we used Ditalini

1 English cucumber, diced

1 red bell pepper, diced

½ red onion, diced

8 oz feta cheese, crumbled

Dressing:

½ tsp black pepper and salt

Zest and juice of one lemon

¼ cup extra virgin olive oil

¼ cup Pink House Pineapple Shrub

Cook the pasta according to the instructions (pro tip: salt the hell out of the water before you boil the pasta, it helps give flavor to the pasta)

While the pasta is cooking, cut your veggies and set aside

Place cooled and cooked pasta in your favorite bowl, add in all the vegetables and feta, and stir together until everything is evenly distributed.

To your pasta salad, add in the zest and juice of one lemon, salt, black pepper, extra virgin olive oil, and pineapple shrub, and mix it all together to ensure everything is coated in the dressing. You can also premix the dressing in a separate bowl and combine them together.

Let the pasta salad cool in the fridge for at least 30 minutes before serving.

Serve as a side dish or with your favorite protein.

by Hannah Davis

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups. 

Ginger Shrub Limeade Recipe

Ginger Shrub Limeade

As the Arkansas heat continues to be victorious over our AC unit at Pink House HQ, we are constantly reaching for crisp drinks to offset the heat and showcase our products in new ways. Inspired by the spicy and acidic flavors of the Moscow MuleCocktail, we created our own non-alcoholic version using Pink House Alchemy Ginger Shrub, Ginger Syrup, and House Bitters. 

For our friends embracing the mocktail movement, know that our shrubs are the perfect alcoholic substitution and are a versatile ingredient in any beverage. The combination of apple cider vinegar, botanicals, and sugar creates an all-in-one tool that mimics the bite and tanginess of traditional cocktails while promoting vitality.

The bitters are an optional ingredient, but the cinnamon and clove found in our house bitters highlight the fresh ginger in our shrub and syrup while cutting the acidity of the lime juice, which creates a balanced sip. This mocktail, created by our lead barista, Bri, is best served with a chopped sandwich and fries. 

Ginger Shrub Limeade 

• ½ ounce Ginger Shrub 

• ½ ounce Ginger Syrup 

• 1 ounce fresh lime juice 

• 2-3 dashes House Bitters 

Top with Soda Water and garnish with dehydrated lime 

Smithsonian's Annual Folklife Festival and The Ozarks by Morgan Shortt

Emily Lawson and Rachel Reynolds on stage at the Smithsonian's annual Folklife Festival in Washington D.C. photo by Morgan Shortt

As I made way over to the moonshiners, I could faintly hear the raspy notes of Melissa Carper's voice fluttering through the leaves. "I'm packin' up my pick-up…Arkansas bound". A shine still to my left and Sad Daddy on stage to my right; for more than a moment, I forgot that I was in Washington DC. If I looked just past the teaching gardens full of native Ozark plants, the US Capitol was in plain sight, but I was home in those tree plots of the National Mall.

Last Fall, Pink House Alchemy CEO and Founder Emily Lawson approached me with an interesting opportunity to be involved in the Smithsonian's annual Folklife Festival. Their upcoming festival for 2023 was to be based on the Ozarks: Faces and Facets of Region. I strapped up and agreed to join the ride in true hillfolk fashion! As a born and bred Ozarkian, I felt beholden to my region to represent with pride, but I could not have expected to come out so incredibly fulfilled. What started for me as a foraged chestnut bitters workshop at the Meadowcreek Nature Preserve in Fox, AR, turned out to be one of the most enriching experiences of my life to date.

Our Folklife home was the Foodways stage, an outdoor kitchen and demonstration stage where guests could view traditional recipes prepared by participants from the Ozarks. This is where the magical intersectionality of our region came to life. Chefs from all backgrounds took to the stage to display their talents. From the Cherokee Nation, we saw Chef Nico Albert Williams tell stories of the corn mother, Selu, and illuminate the audience on the use of ash to remove the hull from hominy. Chef Bradley Dry shared his family's recipe for Kanuchi and his grandmother's clever ploys to get the children to gather hickory nuts. Chef Xue Lee Vang and her mother, Shoua Vue, represented the Hmong people and displayed the rich Loas heritage nestled in our hills. Adorned in beautiful, bright colors, they taught recipes they share with loved ones during sickness or after the birth of a new child. Bentonville locals and co-owners of Yeyo's El Alma de Mexico showed off their Oaxacan barbacoa and posole recipes while entertaining the crowd with effortless comedic brotherly banter. From foraged feasts to classic soulful sides, the Foodways stage was brimming with culture and eager eyes.

Following each day's food, Emily hosted an Ozarks Happy (Half) Hour! Folks gathered round to watch Emily masterfully crafted cocktails (and mocktails) using foraged items from Susan Belsinger and Tina Marie Wilcox's teaching garden. We were lucky enough to have our pals at Mountain Valley Spring Water supply the h2Ozarks, so every drop of our libations was authentically Arkansas. In the quiet hours of the morning, Emily would deadhead the marigolds in the garden and use them to create a syrup from which she made the following joyful Summer sipper:

Morning Marigold

.75 oz marigold syrup

2-3 dashes of pH Honeysuckle Bitters

.75 oz fresh orange juice

1.5 oz your favorite vodka or gin

Mountain Valley Sparkling Water

*if it's not your vibe to imbibe, just omit the booze!

Marigold Syrup

Add 1 bottle pH Lavender syrup to a blender with 8-12 fresh marigold blooms

Blend until syrup is a rich, turmeric yellow

Strain through a fine mesh strainer lined with cheesecloth

*You may need to repeat this step 1-2 more times to remove any particulate from the syrup

Strain back into your pH bottle and keep in the fridge for up to 30 days

The work was, well, work. It was hot and humid and long. The Canadian wildfires were amidst a fierce quarrel with our air quality, and a dense haze had come to rest all around us. The whirlwind of a new place, people, and experiences was daunting for us all. Many people there, like myself, were far from home and had been so for weeks, even months. Many had never left home before, not to mention boarding an aircraft. The feverish chaos of all the new quickly settled into a fervorous collective action to share our practices and explore those of our new friends, our new family. I learned more about where I come from, but selfishly, my biggest takeaway was the things I learned about myself. I am strong in times of adversity. I am capable of things I had never considered. I made my first-ever pie crust in an environment where the dense humidity was waging wars with our oven pilot light. I learned in real time how to properly identify the butchered cuts of a hog. I explored a new city by bike or Metro, under-caffeinated and perpetually perspiring. 

A common topic of discussion that came up on the Mall was: What does it mean to be from the Ozarks? Going into this experience, I admittedly felt a sense of imposter syndrome. My upbringing may have been too contemporary, or I'd have nothing meaningful to contribute. That notion couldn't have been further from the truth. I am a multi-generational native. My family has roots in these hills that can never be stripped away. I've unknowingly been steeped in culture and heritage that took traveling far away for me to identity. What does it mean to be from the Ozarks? The answer lies somewhere between a heated debate about how one acquires paw paws and the best recipe for collards. Distilled to its purest form, to be from the Ozarks is to simply carry it with you wherever you go. So, I will continue to proudly tote my experiences and personal history throughout the rest of my life as Morgan Shortt, an Ozarkarian. 

Story and Images by Morgan Shortt, Pink House Alchemy Retail and Events Director

Herbalicious Matcha Brownie Recipe

Images by Mikayla Warford

One of the best-hidden gems on the cafe menu at Pink House HQ is an Iced Herbalicious Matcha. The combination of the fresh herbs (lavender, fresh mint, fresh rosemary, and fresh thyme) in the pH Herbalicious Syrup brings out the earthiness of the matcha while giving it the perfect level of sweetness to create a refreshing afternoon pick-me-up.

I have been playing with the idea of a dessert that showcases the complexities of the herbalicious matcha and dark chocolate. The natural bitterness in Dutch-processed cocoa powder makes it the perfect medium for bringing matcha to life in dessert form. The herbalicious syrup is the bridge to balance these two powerhouse flavors together.

This Matcha Brownie is best after resting overnight to give all the flavors time to infuse together. Sometimes, citrus zest is an optional ingredient in dessert recipes, but this is not one of those times. The orange zest helps bring vibrancy to this recipe.

Herbalicious Matcha Brownie:

Brownie Recipe:

¾ cup butter

1 ¼ cup granulated sugar

½ cup Dutch-processed cocoa powder, Valrhona is my favorite, but Ghiradelli is readily available

2 eggs plus 1 egg yolk

1 tsp salt

1 tsp vanilla extract

Zest from 1 Orange

¼ cup Herbalicous Syrup

½ cup flour (all-purpose, or you can use a 1;1 gluten-free flour mix)

¼ cup dark chocolate chips

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment

In a microwave-safe bowl, add butter, sugar, and cocoa powder. In 30-second increments, whisk everything together until the butter is fully melted. It usually takes three intervals.

Remove the bowl from the microwave and add eggs, egg yolk, vanilla, orange zest, herbalicious syrup, and salt. Whisk until everything is incorporated.

Fold in flour and dark chocolate chips

Bake for 35-40 minutes

Cool for at least an hour before frosting

Matcha Buttercream:

½ cup butter, room temp

1 TBSP Herbalicious Syrup

2 TBSP Orange Juice (from the orange you zested)

1 TBSP Milk

3 ½ cups powdered sugar

2 TBSP Matcha Powder

½ tsp salt

Beat butter on high until light and fluffy

Scrape the sides of the bowl and sift in powdered sugar, matcha, and salt

Mix and slowly add in pH Herbalicious syrup, orange juice, and milk

Beat on high until the buttercream is light and fluffy

Frost brownies

Store any extras in the fridge for up to two weeks

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Herbalicious Syrup

$14.00

Dehydrated Lemon Slices

$16.50

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups. 

The "Oh La La La," a pH Blackberry Sage Sorbet Fizz Recipe

The "Oh La La La," a pH Blackberry Sage Sorbet Fizz

by Ben Bosler

With sun rays beaming down, I can't help but be inspired by summertime's flavors and sweet sounds. My taste buds have been working away at finding the perfect combination between flavor and hydration, aiming for a delightful summer menu. It was Pink House Alchemy's Blackberry Sage syrup, a delicious batch of berries locally sourced from McGarrah farms that inspired the first drink on the menu. The craving came to me while listening to "Oh La La La" by Teena Marie is a classic 80s love ballad that's all about the feeling when you know it's real.

The "Oh La La La," a pH Blackberry Sage Sorbet fizz, compliments everything I crave this season. It's the sweet blend of Vanilla Bean, Lemon and Blackberry Sage takes me back to being a little kid, eating snow cones all summer long. I guarantee it will leave you wanting a second serving.

Image by Mikayla Warford

Oh La La La" Recipe:

1.5 oz pH Vanilla Bean

.75 oz Lemon Juice

Ice, Soda Water

1 scoop of Blackberry Sage Sorbet

(add 2 oz of bourbon to make it boozy)

Sorbet Recipe:

1 cup fresh blackberries

Half-cup water

Half-cup Blackberry Sage Syrup

Blend, fine strain into baking dish.

Freeze.

Image by Kat Wilson

Meet Ben Bosler, the Cafe Manager and Lead Barista at Pink House Alchemy. Ben got his start in coffee at the age of 14 and has since been creating beverages to satisfy the tastes of those around him. When he's not moving behind the bar, this Oklahoma native with a palette wise beyond his years is sprinkling his charm all over NWA. Catch him on the bike trail with a book in hand or crafting a wickedly delicious pickle martini. Ben loves making drinks for his friends and cuddling with his beloved 3-legged cat, Liza.

Pink House's Blackberry Sage Recipes!

The BERRY BUNDLE! Let's honor the upcoming 4th of July holiday with the freshest simple syrup in America!🇺🇸

The Ozarks cuisine is a true hidden gem in America, and we're thrilled that Pink House Alchemy will be representing this vibrant food culture at the Annual Smithsonian Folklife Festival from June 29 to July 9, 2023, in Washington D.C. To celebrate this exciting occasion, Pink House Alchemy is offering a special BERRY BUNDLE, featuring three delicious and refreshing flavors: Strawberry, Blackberry, and Blackberry Sage simple syrup. These syrups are made with the freshest berries that were just picked from McGarrah farm yesterday. Now that’s farm-to-bottle.! As we approach the 4th of July holiday, there's no better way to honor America 🇺🇸 by indulging in the freshest, most delicious simple syrups available. Whether you're hosting a backyard barbecue or simply relaxing with family and friends, the BERRY BUNDLE is the perfect addition to any celebration. But don't wait too long - this special deal ends at midnight on the 4th of July. So hurry up and order your BERRY BUNDLE today, and get ready to experience the true taste of the Ozarks!

$47 Berry Bundle comes with a 16 oz bottle of Strawberry, Blackberry, and Blackberry Sage simple syrup.

“These berries are so fresh and came straight off the vine from @mcgarrahfarms farm yesterday. ”

Happy 4th of July from Pink House Alchemy!!!!

Strawberry Salsa Recipe featuring pH Strawberry Syrup!!

Photo by Mikayla Warford

Summertime in the South is my favorite thing; full of sunshine, strolls along the farmers market and cold drinks. The stereotypical warm, humid nights spent on the porch with a meal that is quick, refreshing and doesn’t require an oven are always high on my weeknight

 rotation. 

This Strawberry Salsa, featuring pH Strawberry Syrup combines all my summer loves: berry season, local produce and nourishing bites. Our Strawberry Syrup features local Arkansas Farmer, Dennis McGarrah’s, strawberries creating a product that is an edible time capsule of the season’s best fruit. Check out our social media for a reel tutorial on the salsa! 

Strawberry Salsa 

2 cups strawberries, diced

½ cup white or red onion, diced 

1-2 jalapenos, diced and partially unseeded 

1 bunch of cilantro, roughly chopped

1 tsp sea salt 

Juice from 2 limes 

¼ cup Pink House Strawberry Syrup 

-Dice strawberries, onion, jalapenos and cilantro 

-Mix all ingredients together in a large bowl 

-Chill salsa for 30 minutes before serving 

Enjoy! 

Dinner Ideas: 

Spicy Shrimp Tacos with Pink House Strawberry Salsa and Lime Crema

Grilled Chicken Rice Bowls with Pink House Strawberry Salsa and Spicy Black Bean 

Strawberry Salsa with Cinnamon Chips 

photo provided by Hannah Dunn

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups.