I finished my test on psychiatry and pharm this morning and now I’m FREEEEEEEEEEEE… to go study for something else…Yes! it is a never ending consumption of facts {and cupcakes} around here.

Anyways, I thought I would take a few minutes to post this recipe since it was pretty delicious when I made it last week. If you are into tea (which I am) and you haven’t tried lavender…well then you should! Also, please realize that the lavender flower is just way too pretty and versatile to use only in tea – I especially didn’t need any convincing of this since I bought a whole bag of them at Whole Foods (yep, I got a bit carried away) so don’t be surprised if in the near future you find I have made lavender brownies, lavender cookies, lavender cheesecake… well, the sky is the limit! Enjoy!

This is what dried lavender looks like

Honey, Lemon and Lavender Cupcakes

Adapted from Spicy Cream
Makes 12 cupcakes
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INGREDIENTS

Honey and Lavender Cupcakes

• 2/3 cup sugar
• ½ teaspoon dried lavender flowers*
• 1 1/2 sticks unsalted butter
• 3 tablespoons honey
• 2 eggs
• 1 teaspoon vanilla extract
• zest of one lemon
• 1 ½ cups plain flour
• 1 teaspoon baking powder

Honey, Lemon and Cream Cheese frosting

• 1 1/2 box (250 g) of cream cheese, softened
• 1 1/2 cup icing sugar
• 2 tablespoons honey
• Juice of 1/2 lemon (or about 1 teaspoon)
• 1 teaspoon vanilla extract
• Purple food coloring (optional)

DIRECTIONS

For the cupcakes

1. Preheat the oven to 325°F. Place sugar and lavender in the bowl of a food processor and pulse until combined. In a large bowl, beat butter, lavender sugar and honey until light and creamy. Beat in the eggs, one at a time and then the vanilla extract and lemon zest.
2. Fold the flour and baking powder into the butter mixture. It should be moist/stiff but not wet. Spoon the batter into 12 x muffin molds and bake for 15-20 minutes or until a toothpick comes out clean. Cool completely.

For the cream cheese icing

1. Place the cream cheese, icing sugar and honey in the bowl of a stand mixer and mix until smooth and blended, scraping down the sides to incorporate all the ingredients. Add vanilla and lemon juice and beat until smooth. Add the food coloring and mix one more time. Pipe the icing on the cupcakes (once they have cooled completely).

Notes:

The cupcakes can be refrigerated overnight, just allow them to sit outside the fridge for about 10-15 minutes before serving.

*I got the lavender flowers from the wholesale isle of Whole Foods.

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