Lavender & Honey Cupcakes

The marriage of lavender and honey is truly wonderful. If you can find lavender honey, it will enhance the flavor even more.

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Ingredients

1 cup (2 sticks) sweet butter, softened		1 cup cream cheese, softened (for frosting)
1 cup superfine sugar		1.5 cups cpnfectioner's sugar, sifted (for frosting)
2 cups self-rising flour		1/3 cup honey (for frosting)
4 eggs		blue food coloring (for frosting)
1 tsp vanilla extract		2 tbsp dried lavender flowers (for frosting)

Total:

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1
Preheat the oven to 400° F (200° C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric beater until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
2
For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half the lavender flowers.
3
Spread the frosting onto cupcakes and sprinkle with the reserved lavender flowers.

Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months.

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