I love using lavender in baking, it really adds a unique, almost elegant sort of flavor to the recipe.
Start by preheating the oven to 350 degrees F and lining your muffin tins (it makes about 16 muffins).
To start, grab a medium bowl and combine flour, baking powder, lavender, and salt.
I chopped up the lavender buds just to make them a little finer. This allows them to fully combine with the mixture.
Next, grab your Kitchen Aid or electric mixer and beat together the butter, sugar, honey, and vanilla until combined. Add the eggs, beating them well after each.
Alternate between adding the flour mixture and the milk to the butter mixture, beating on low after each addition until everything is well combined
This step is optional, but I added some red and blue food colouring (or go with purple if you have it). I poured a few drops of each while mixing until I achieved the desired shade of purple. Then just spoon the batter into your lined muffin trays, pop them in the oven and voila!
Let them cool off completely before icing!
1/2 cup butter room temp
1 3/4 cups flour (I used oat barley rye)
1 1/2 teaspoons baking powder
2-3 teaspoons dried lavender, finely chopped
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup almond milk (or any other milk)
8 ounces cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar
Preheat oven to 350 degrees F.
In a medium bowl combine flour, baking powder, lavender, and salt. Set aside. In a mixing bowl or Kitchen Aid mixer, beat butter for about 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add the eggs, beating well after each addition. Alternate between adding the flour mixture and the milk to butter mixture, beating on low speed after each addition until everything is well combined. Fill each muffin tin halfway with batter bake for 16 to 18 minutes or until a toothpick comes out clean. Let cool before removing cupcakes from muffin tins. Cool completely on wire racks.
In large mixing bowl beat cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well. Let cool before icing.