Lilac Vanilla Mini Cakes – Brownie Mischief

Ingredients

• 1/2 cup (3 1/2 oz or 100g) sugar
• 1/2 cup (4 oz or 118ml) water
• 1/2 cup (1/4 oz or 7g) lilac blossoms, rinsed and all stems removed
• 1 teaspoon fresh lemon juice (optional)
• 2 3/4 cups (11 1/2 oz or 319g)) cake flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/2 cup (4 or 113g) unsalted butter, softened
• 1 3/4 cups (12 1/4 oz or 350g) *ultra fine granulated sugar (Not powdered sugar)
• 1/4 cup (2 oz or 57ml) vegetable oil or neutral oil of your choice
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 4 large egg whites, room temperature
• 1 large egg, room temperature
• 1/2 cup (4 oz or 118ml) sour cream, room temperature
• 1 cup (8 oz or 237ml) whole milk, room temperature
• 4 large egg whites
• 1 1/3 cups (9 3/8 oz or 265g) *ultra fine granulated sugar (Not powdered sugar)
• 1 1/2 cups (12 oz or 340g) softened, unsalted butter, cubed
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1-2 drops lilac gel good color (See notes below)
• 1 drop violet gel food color (See notes below)
• 6 3-inch mini cake boards**** (See notes below)
• lilac blossoms, rinsed and all stems removed