Description

These cupcakes are absolutely delicious! Lavender isn't just for candles, lotions and perfumes anymore!

Ingredients

• 1/2 cup whole milk
• 1 Tbsp dried edible lavender
• 1 1/3 cups (158 g) cake flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup + 2 Tbsp granulated sugar
• 3 Tbsp honey
• 2 large eggs
• 1 tsp vanilla extract
• Vanilla Bean Frosting
• 1/2 cup salted butter
• 1/2 cup unsalted butter
• seeds of 1 vanilla bean
• 3 cups powdered sugar
• 2 Tbsp heavy cream
• 1 tsp vanilla extract

Steps

1. Preheat oven to 350 degrees.
2. In a food processor combine milk and lavender and pulse about 1 - 1 1/2 minutes until lavender is well chopped, scrapping down inside of processor once during processing. Pour into liquid measuring cup (be sure to scrape out all of milk and lavender from sides and lid), set aside and allow to rest.
3. In a mixing bowl whisk together cake flour, baking powder and salt for 30 seconds, set aside.