Lavender Cupcakes with Vanilla Bean Frosting
- 1/2 cup whole milk
- 1 Tbsp dried edible lavender
- 1 1/3 cups (158 g) cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup + 2 Tbsp granulated sugar
- 3 Tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
Vanilla Bean Frosting
- 1/2 cup salted butter*
- 1/2 cup unsalted butter
- seeds of 1 vanilla bean
- 3 cups powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. In a food processor combine milk and lavender and pulse about 1 - 1 1/2 minutes until lavender is well chopped, scrapping down inside of processor once during processing. Pour into liquid measuring cup (be sure to scrape out all of milk and lavender from sides and lid), set aside and allow to rest.
- In a mixing bowl whisk together cake flour, baking powder and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter and sugar on medium speed until pale and fluffy, about 4 minutes, occasionally scraping down sides of bowl. Blend in honey. Add eggs one at a time and mix just until combined after each addition. Stir in vanilla. Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition. Fill paper lined muffin cups 2/3 full and bake in preheated oven 19 - 21 minutes, until toothpick inserted into center comes out clean. Allow to cool several minutes in muffin tin before transferring to a wire rack to cool. Cool completely then frost with Vanilla Bean Frosting. Store in an airtight container.
- For the Vanilla Bean Frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Pipe or spread over cupcakes. For best results use the day prepared.
- *I recommend using a salted butter containing no more than 100 mg sodium per 1 Tbsp serving.
- Recipe Source: Cooking Classy