Lemon Lavender Cake
1/2 cup whole milk
3 tablespoons dried edible lavender
Zest of 1 lemon, divided
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
3/4 cup granulated sugar
3 tablespoons unsalted butter, softened
Place milk, lavender and half of the lemon zest in a saucepan and bring to a simmer. Remove from heat and set aside to cool.
Preheat oven to 350 degrees.
Prepare cupcake tins with liners.
Sift dry ingredients into stand mixer bowl.
Add butter, sugar and remaining zest and mix until sand-like texture is achieved.
Strain cool infused milk. Discard lavender and zest pieces.
Beat egg and add to infused milk.
Slowly add egg mixture to mixer on medium speed until combined. Scrape down bowl as necessary.
Fill cupcake liners 2/3 full and bake for 15 to 20 minutes until they spring back to the touch.
Cool completely before frosting.