A little lavender goes a long ways in this cupcakes great for a shower or party when needing a lavender color.

Lavender Cupcakes

Ingredients:

*1/2 cup milk
*1/2-1 tablespoon edible Lavender, chopped fine, adjust to taste

Blend the milk and chopped lavender in blender if you want a more intense lavender taste and smaller bits in cupcakes.

Whisk together in bowl dry ingredients:

*1 cup Cake Flour
*1/3 cup All-purpose Flour
*1 1/4 teaspoon Baking Powder
*1/4 teaspoon Salt

Cream together in Electric stand mixer the wet ingredients adding the above milk and lavender:

*1/2 cup Butter, room temperature
*1/2 cup plus 2 tablespoons Granulated Sugar
*3 tablespoons Honey
*2 large Eggs, room temperature, add one egg at a time
*2 teaspoons Vanilla Extract

**muffin tin with cup cake liners

Pre-heat oven 350*F.

Add the dry ingredients slowly into the wet ingredients and mix on medium speed until pale and fluffy, about 4 minutes. Pour batter into cupcake liners 2/3 full. Recipe makes 12 cupcakes. Bake 19-21 minutes.

Vanilla Bean Frosting

*1 cup Butter, room temperature
*Seeds of 1 Vanilla Bean
*3 cups Powdered Sugar
*2 tablespoon Heavy Cream
*1 teaspoon Vanilla Extract
*Purple Food Coloring Paste, add to desired color

In an electric bowl mixer with paddle attachment add the butter and vanilla bean, on medium speed whip until nearly white about 7-8 minutes, scrapping the sides of bowl occasionally. Add cream, vanilla extract and slowly add the powdered sugar on medium speed until light and fluffy about 5-6 minutes, adding the coloring at the end of mixing until desired color. Pipe or spread the frosting on cupcakes. Use the day you make them for the best taste.

Recipe adapted from Cooking Classy

Enjoy!

Jessica and Lindy