Ingredients
½cupwhole milk
1tbspedible lavender,dried
1⅓cupscake flour
1¼tspbaking powder
¼tspsalt
½cupunsalted butter,softened
½cupsugar
2tbspgranulated sugar
3tbsphoney
2largeeggs
1tspvanilla extract
½cupbutter,salted
½cupbutter,unsalted
1vanilla bean seeds
3cupssugar,powdered
2tbspheavy cream
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F.
In a food processor combine milk and lavender and pulse about 1 – 1½ minutes until the lavender is well chopped, scraping down inside of processor once during processing.
Pour into a liquid measuring cup, set aside, and allow to rest.
In a mixing bowl, whisk together cake flour, baking powder, and salt for 30 seconds then set aside.
Using an electric mixer, whip butter and sugar on medium speed until pale and fluffy for about 4 minutes.
Blend in honey. Gradually add eggs and mix just until combined after each addition. Stir in vanilla.
Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition.
Fill paper-lined muffin cups ⅔ full and bake in preheated oven for 19 to 21 minutes. Allow cooling for several minutes in the muffin tin before transferring to a wire rack to cool.
Cool completely then frost with Vanilla Bean Frosting. Store in an airtight container.
To make the frosting, whip butter and vanilla bean seeds on medium-high speed until nearly white and very fluffy for about 7 – 8 minutes.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 to 6 minutes, frequently scraping down the sides and bottom of the bowl.
Pipe or spread over cupcakes. For best results use the day prepared.
