Some tastes are so perfect. So delicate. So refined.
Lavender solidly falls in this category, in my not so humble opinion.
It comes across as downright fancy.
Such a beautiful subtle floral flavor. I love it in baking applications. It makes the very best shortbread (a recipe I have yet to share here and hope to remedy soon). And these cupcakes…. Oh these cupcakes.
I keep a running score list in my head of my favorite recipes- the best dinner dish (currently I am still swooning over the cauliflower pot pie), the very best side dish, my favorite cupcake… etc etc. Up until these cupcakes the vanilla latte cupcakes were my clear favorite.
At first I was certain these lovelies were solidly second place but the more I think about the more, the more I wish I still had some, the more I have come to the conclusion that these are quite possibly the very best cupcakes I have made.
The flavor is perfect. Floral meets honey. The cake texture is a tad dense. And the frosting. Be still my heart the frosting. The absolute perfect compliment to the cake.
These are going on my make again list for sure. Now I just need an excuse. Or not.
Lavender Honey Cupcakes with a Honey Cream Cheese Frosting (makes aprox. 14)
From Better Homes and Garden
1/2 cup butter room temp
2 eggs room temp
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons dried lavender
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup milk
8 ounces cream cheese room temp
2 tablespoons butter room temp
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, the 2 teaspoons lavender, and the salt. Set aside. 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 lined muffin tins, filling each about half full. Bake for 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in the muffin tin on wire racks for 10 minutes. Remove cupcakes from muffin tins. Cool completely on wire racks.
In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency.
Frost the completely cooled cupcakes with the honey frosting. Sprinkle with more lavender if desired.