- butter, softened
- 1/2 cup sugar
- 2 jumbo or extra large eggs
- 1 cup flour
- 1/2 tsp vanilla
- milk
- 2 tbsp dry lavender
- 1 cup icing sugar
- muffin tray lined with baking cups
- Put the lavender in a dish with 1 cup of milk and microwave until just boiling. Remove from the microwave, cover with tinfoil, let rest for 25 minutes. Strain and set aside.
- Preheat the oven to 400 F.
- Combine the 3/4 cup butter and the sugar. Mix in the eggs and the flour and beat until smooth.
- Stir in the vanilla and 1/4 cup of the lavender milk.
- Spoon the batter into the muffin cups.
- Bake for 15- 20 minutes until they are cooked and golden on top.
- Place the cupcakes on a wire tray to cool.
- Make the icing: Combine the icing sugar with about 1 tbsp of butter and enough lavender milk to make a smooth but not too thin consistency. Adjust the quantities of the ingredients to achieve the right consistency.
- Ice the cupcakes and serve.