From The Spice & Tea Exchange®
3 TBS Lavender Flowers, divided
½ tsp Himalayan Fine Mineral Salt
1 tsp Madagascar Pure Vanilla Extract
1 TBS Lemon Sugar (optional)
From the Grocer
Paper cupcake liners
1¾ cups cake flour, sifted
1½ tsp baking powder
½ cup (1 stick) unsalted butter, room temp
1 cup granulated sugar
2 large eggs, room temp
1 tsp lemon zest
1/3 cup whole milk
8 oz jar of lemon curd
16 oz cream cheese frosting
2 TBS honey
Purple and yellow food coloring (optional)
PREHEAT oven to 350°F. Line a muffin tin with 12 paper liners.
CHOP 2 TBS of Lavender Flowers. In a medium bowl, combine the flowers with cake flour, baking powder, and Himalayan Fine Mineral Salt.
IN a large bowl, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time; allowing the first egg to blend in before adding the second. Mix in Madagascar Pure Vanilla Extract and lemon zest.
MIX the flour mixture into the butter mixture; alternating with the milk. Stir only until combined—do not over mix.
FILL cupcake liners with batter (about 2/3 full for each cupcake).
BAKE for 25-30 mins, or until a toothpick inserted into the center of a cupcake comes out clean. Cool briefly, then move cupcakes to a wire rack to finish cooling.
GENTLY use a spoon to press a small indent into the top of each cupcake. Fill each indent with 1 TBS of lemon curd. Mix honey into the cream cheese frosting (you may color the frosting at this point if desired) and pipe onto each cupcake. Garnish with remaining Lavender Flowers and Lemon Sugar.
Yield: 1 dozen cupcakes
Total Time: 55 mins
Prep: 25 mins
Cook: 30 mins