Lavender & Honey Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp vanilla extract
1 cup cream cheese, softened (for frosting)
1.5 cups confectioner’s sugar, sifted (for frosting)
1/3 cup honey (for frosting)
Blue food coloring (for frosting)
2 tbsp dried lavender flowers (for frosting)
Preheat the oven to 400° F (200° C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric beater until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half the lavender flowers.
Spread the frosting onto cupcakes and sprinkle with the reserved lavender flowers.