Lavender Cupcakes

wpid-20130809_123804.jpgI love baking with lavender. The first time I had lavender in anything it was in a delicious lavender lemonade made by one of my dearest friends. After the lemonade experience I had to find more things to put lavender in. These delicious cupcakes were made for my boyfriend’s grandma’s 75th birthday. I was a little nervous as to how they would taste but they ended up tasting delicious, especially the frosting! I didn’t want to make a TON of cupcakes so I doubled my Vanilla Cupcakes for Two recipe and added 2 teaspoons of dried lavender to the batter. The best part about these cupcakes is the frosting!

Lavender Buttercream Frosting:

ingredients:

3-4 cups powdered sugar

1/2 cup softened butter

1 tsp. vanilla

Pinch of salt

1 tablespoon milk

3 tablespoons Lavender Simple Syrup (1/2 cup water, 1/2 cup sugar, 2 tsp. dried lavender flowers-bring to boil on stove, remove from heat)

directions:

1) Beat butter for a few minutes with a mixer  on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed. Mix until your butter and sugar are combined. Increase mixer speed to medium and add vanilla extract, salt, milk and 3 tablespoons of lavender simple syrup.

Note: If your frosting needs a more stiff consistency, add more powdered sugar. If your frosting needs to be thinned out, add 1 tablespoon of milk at a time until you reach desired consistency.

Note: You will have leftover lavender simple syrup and probably leftover frosting if you’re only make four cupcakes like I did! I used my leftover simple syrup and mixed it in with sprite for a refreshing drink! The leftover frosting gave me an excuse to make more cupcakes the next day!

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