Lavender and Honey Cupcakes

Makes 18 cupcakes

Ingredients:

½ cup butter

2 eggs

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

2 teaspoons dried lavender

½ teaspoon salt

1 cup sugar

¼ cup honey

1 teaspoon vanilla

2/3 cup milk

Honey Frosting (recipe below)

Directions:

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.

Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Bake for 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

 Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender.