by theUngourmet
Makes about 18 cupcakes
1 cup butter, softened
1/2 cup honey (I used raw honey from Mohawk Valley Trading Company)
1/3 cup light sour cream
1/4 cup lavender sugar (1/4 cup sugar and 2 tbsp lavender flowers pulsed in food processor)
3 eggs
1 tsp vanilla
2 cups whole wheat pastry flour
1 tsp baking powder
3/4 tsp baking soda
pinch of salt
Preheat oven to 350 degrees. Lightly oil muffin pan.
In a large bowl combine the butter, honey, sour cream, lavender sugar, eggs and vanilla. Beat with an electric mixer to combine. Add the flour, baking powder, baking soda and salt. Beat until smooth and creamy. About 2 or 3 minutes.
Evenly fill muffin tins and bake for 16-18 minutes. Remove from oven. Cool in pans for 5 minutes. Remove from muffin pans and cool on a wire rack.
lemon and honey icing
1 cup confectioners' sugar
1 tsp lemon extract
1-2 tbsp milk
1 tbsp honey
1-2 drops blue food coloring
lavender flowers for garnish
Combine the sugar, honey, extract and 1 tbsp of milk. Add more milk 1/2 tsp at a time until desired consistency is reached.
Top cupcakes with icing and garnish with lavender flowers.
