Extravagant Lavender Cupcakes
Serving Size / Yield
- ½ C. whole milk
- 1 ¼ Tbs. dried edible lavender
- 3 Tbs. fresh raspberries, chopped finely
- 1 1/3 C. cake flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 stick butter, softened
- ½ C. granulated sugar
- 3 Tbs. honey
- 2 large eggs
- 1 tsp. vanilla extract
- 1 lb. store bought fondant or marzipan
Preheat oven to 350 degrees. Line a 12 cupcake pan with cupcake liners. Add milk, lavender and fresh raspberries to a food processor. Pulse for 1 minute until lavender is well chopped. To help with this, scrape down the sides once halfway through. Pour into a small bowl and set aside.
In a mixing bowl, whisk together flour, baking powder and salt. In another mixing bowl or using a stand- alone electric mixer, beat butter and sugar on medium until fluffy. Scrape down sides throughout mixing to make sure all is blended. Add honey and blend. Add one egg at a time making sure it is well combined after each one. Stir in vanilla. Alternate adding milk mixture and dry ingredients to batter. Slowly add a little bit from each and combine until well mixed. Do not over mix batter.
Fill each muffin cup ¾ of the way full. Bake for 18-20 minutes. Test by spearing the middle with a toothpick. If clean, cupcakes are ready. Roll out marzipan or fondant on a counter-top. Cut circles to side of the cupcakes.
Remove cupcakes from oven and allow to cool on wire rack for 15-20 minutes. Place marzipan or fondant on cupcake. Garnish with lavender if desired and serve.