I tried a new recipe the other day when I had a request for honey lavender cupcakes. It was a pretty simple recipe and though I was worried that the lavender would end up tasting too perfumey, it didn’t at all. The flavor was light and sweet but not too sweet.
Cupcakes:
- 1/4 cup softened butter
- 1/4 cup sugar
- 3/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- handful of lavender
Frosting:
- 1 stick unsalted butter
- 1 package cream cheese
- 1/4 cup honey
- powder sugar to taste
- lavender to taste
- milk to get the right consistency
I found that the honey made the frosting a bit thicker than my usual cream cheese frosting and I ended up thinning it out with some milk. I also crushed some of the lavender and left some whole for the frosting. These cupcakes will need to be refrigerated due to the dairy in the frosting, but if you don’t like cold cake, you could always just keep the frosting in the fridge and frost the cupcakes individually. I didn’t pipe the frosting since I was worried that the lavender might clog the tip so I just spooned the frosting on a few and left the rest bare to frost individually when I wanted to have one. :)
Photos to come soon!
