1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup bitter/semi sweet chocolate chips
1. Preheat the oven to 400F. Combine all ingredients (except for chocolate chips) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Gently fold in chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. *(The baking cups shown come in silver and gold. They are a little more expensive than the average baking cup, but the shiny effect is worth the extra cost for a special event or to make an impact)* Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1/3 cup honey (if you can find lavender honey, this will enhance the flavor even more)
red and blue food colouring (mix to make purple) if desired
2 tbsp. dried lavender flowers
2. In a medium bowl, beat the cream cheese and icing sugar on medium speed until smooth, light, and creamy. Beat in the honey and a few drops of each red and blue food colouring. Stir in 1 tablespoon of dried lavender flowers. Frost each cupcake with a spatula or piping bag. Sprinkle some of the reserved lavender flowers on top of each cupcake.
Makes approximately 18 cupcakes
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