Recipe by Angela D. Kudlets
Makes 12 Cupcakes
Ingredients for the Cupcakes
1/2 cup (1 stick) butter, softened
2/3 cups cold milk
1 cup sugar
1 1/2 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food coloring
1/2 teaspoon blue food coloring
2 to 2 1/2 tablespoons dried lavender buds
Preheat oven to 350 degrees. Line tins with cupcake liners.
Directions for the Cupcakes
In a large mixing bowl, cream the sugar and softened butter together. One at a time, add the eggs to the mixture. Add the vanilla and mix, on low speed. Add the food coloring and combine.
In a separate bowl, using a fork, stir together the flour, salt and baking powder to combine. Finely chop the lavender buds and add to the flour mixture. Add milk and mix well. Add the dry ingredients to the wet mixture, a little at a time.
Scoop the batter evenly into the cupcake liners and bake for 18-22 minutes or, when until an inserted toothpick comes out clean. Let cool for 10-15 minutes in the cupcake tin and move to a cooling rack. Let completely cool before frosting cupcakes.
Ingredients for the Frosting
1/2 cup (1 stick) unsalted butter, softened
8-ounces cream cheese, room temperature
4 cups confectioner’s sugar
2 teaspoons pure vanilla extract
2 tablespoons honey, plus additional for drizzle
Directions for the Frosting
In a large mixing bowl, on low speed, cream the cream cheese and butter together. Add the confectioner’s sugar, one cup at a time, until the frosting is smooth. Add in the honey and vanilla, one at a time and continue to mix on low speed until fully incorporated.