I found several recipes online for Lavender Cupcakes and kind of combined and tweaked them to fit my purposes. Be sure to get food grade lavender flowers. I got mine at a health food store in the bulk food section. Mix about 1/3 c. of lavender with 2 c. sugar and let sit for about 2 weeks to make lavender sugar.
- 1 cup flour
- 1/2 cup very soft butter
- 1/2 c. lavender sugar, sifted
- 1 1/2 t. baking powder
- 1/8 t. salt
- 1/4 t. lavender flowers
- 2 eggs
- 3 tbsp milk
Preheat the oven to 350.
Sift lavender sugar to get the flowers out. My sugar still had some bits of flowers but that’s ok.
Mix together the butter and sugar until smooth, then add the eggs one at a time, until completely blended. Add the flour and mix gently. Add the milk. Fold in the ¼ teaspoon of lavender flowers.
Line a muffin pan with 10-12 paper liners and distribute the batter equally. Bake for 15-20 minutes, until done (mine took 17 mins and I made 10).
When the muffins are cool, decorate with pale lavender colored frosting and sprinkle with lavender petals.