Lavender Cupcakes with Vanilla Bean Frosting

Ingredients

• 1/2 cup whole milk
• 1 Tbsp dried edible lavender
• 1 1/3 cups cake flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup + 2 Tbsp granulated sugar
• 3 Tbsp honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup salted butter
• 1/2 cup unsalted butter
• Seeds of 1 vanilla bean
• 3 cups powdered sugar
• 2 Tbsp heavy cream

Directions

1. Heat the oven to 350 degrees. Add the milk and lavender to a food processor, then pulse for about 1 – 1 1/2 minutes, stopping once to scrape the inside, until the lavender is finely chopped. Transfer the mixture to a liquid measuring cup, making sure to get every bit from the sides and lid, and let it sit while you move on. In a mixing bowl, whisk the cake flour, baking powder and salt for 30 seconds, then put that bowl aside. In an electric stand mixer with the paddle in place, beat the butter and sugar on medium speed for about 4 minutes, scraping the bowl now and then, until the mixture looks light and fluffy. Mix in the honey. Add the eggs 1 at a time, mixing only until each one disappears into the batter, then stir in the vanilla. Add the flour mixture in 3 additions, alternating with the lavender milk and starting and finishing with the flour mixture; after each addition, mix just until incorporated. Spoon the batter into paper-lined muffin cups, filling them 2/3 full. Bake for 19 – 21 minutes, until a toothpick poked into the middle comes out clean. Leave the cupcakes in the muffin tin for a few minutes, then move them to a wire rack. Once they are completely cool, cover them with Vanilla Bean Frosting. Store them in an airtight container.
2. To make the Vanilla Bean Frosting, place the butter and vanilla bean seeds in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 7 – 8 minutes, scraping the sides and bottom of the bowl often, until the mixture is very fluffy and almost white. Add the powdered sugar, heavy cream and vanilla extract, then mix on low until everything comes together. Raise the speed to medium and beat for about 5 – 6 minutes, scraping the bowl frequently, until the frosting is airy and fluffy. Spread or pipe it onto the cupcakes. For the best texture, use it the day it is made.
3. Use salted butter with no more than 100 mg sodium per 1 Tbsp serving.