Since lavender is an edible herb, it’s easily incorporated into baked goods, teas, etc. It’s known for its Vitamin A, calcium, and iron qualities. When I learned about the benefits in consuming it, I was immediately inspired to add it to my latest recipe.
My Vanilla Cupcakes with Honey and Lavender Buttercream are something I am incredibly proud of. For this recipe, I placed a large focus on the buttercream. Everything about it is homemade and I adore how it turned out. The shade in purple came out perfect. The color really helped tie in the lavender theme, making the cupcakes look both appetizing and sophisticated.
- 1 box of vanilla cake mix prepared as cupcakes
- 2 sticks butter softened
- 4 cups confectioners’ sugar
- 2-3 tbsp milk
- 2 small drops violet gel food coloring
- 2 tbsp honey
- 2 tbsp dried lavender
Before decorating cupcakes, ensure they are cool.
Using an electric mixer, start beating butter, sugar, and milk on medium speed. Gradually increase the speed to high and you will see your buttercream starting to take form. It is ready once it forms stiff peaks.
Color buttercream with violet gel food coloring then fold in honey.
Using a piping bag, frost each cupcake.
Top with dried lavender.
Flower muffin liners:
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