Lemon Filled Lavender Cupcakes
|Self-rising flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Dried lavender flowers||1⁄4 Teaspoon|
|Lemon curd||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cream cheese||8 Ounce|
|Lavender honey||1 1⁄2 Teaspoon|
|Confectioners sugar||3 Cup (48 tbs)|
Preheat the oven to 350° F.
Using paper liners, line a 12-count muffin pan.
Using a food processor, briefly process lavender flowers with sugar to blend.
Take a bowl, and tip in the sugar mixture with butter.
Beat the mixture until it turns pale and fluffy.
Beat in eggs, one at a time.
Fold in the flour. Mix in milk.
Using a spoon, transfer the mixture into muffin cups.
Bake for about 18 minutes or until the cupcakes rise and turn golden brown.
Transfer to wire rack and cool well.
With a paring knife, make well in the cupcakes and fill with lemon curd.
Meanwhile prepare the frosting.
Beat butter, cream cheese, and honey together until combined.
Beat in sugar until stiff enough.
Frost cupcakes and top with a lavender flower.
Serve along with coffee.