We just LOVE the taste of these lavender infused cupcakes… Baking a cake from scratch is not really hard to do, and it tastes sooooo much better than a boxed cake mix. Try it for yourself! Enjoy <3
CUPCAKES
Ingredients:
- 1/2 cup granulated sugar
- 1/4 teaspoon dried lavender flowers
- 1/2 cup butter, at room temperature
- 2 eggs
- 1 cup flour
- 2 tablespoons milk
BUTTERCREAM FROSTING:
- 3 sticks unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
Instructions:
- 1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners. Put the sugar and lavender flowers in a food processor. Process briefly to combine.
- 2. Mix lavender sugar into a bowl with your butter and beat together until light and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then fill the muffin cups 2/3 full with your lavender cupcake batter.
- 3. Bake for about 15-20 minutes until risen and your cake tester inserted in the center comes out clean, then transfer to a wire rack to cool for about 30 minutes.
- 4. For your butter cream frosting : beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add your vanilla, and beat until butter cream is smooth. (a drop or two of violet food coloring is optional)
- 5. Once your lavender cupcakes have cooled, frost with your butter cream. If you have additional lavender flowers, you can use as a garnish as well