1 cup unsalted butter, softened
1 cup lavender sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups (use purple baking cups to make these cupcakes extra special). Bake for 18-22 minutes. Remove from the oven and cool for about 30 minutes.
For the frosting:
3 cups confectioners/icing sugar, sifted
1 cup unsalted butter, softened
2-3 drops each of blue and red food coloring (to make purple)
additional lavender sugar for sprinkling
2. In a medium bowl, cream the icing sugar, and butter with an electric mixer until smooth. Add the food coloring, and mix well. Frost each cupcake with a spatula or piping bag. Sprinkle the top of each cupcake with a teaspoon of lavender sugar. Add additional purple sprinkles, if desired.
Makes approximately 18 cupcakes
***Sugar scented with the delicate fragrance of lavender is ideal for sprinkling on cakes and desserts. Simply mix either dried or fresh lavender flowers with sugar and place in a lidded container. Store in a warm place for 1-2 weeks, shaking the container occasionally to distribute the lavender among the sugar. Sift the sugar to remove the lavender heads and store the scented sugar in a airtight container. For 1 cup of sugar, use either 2 tbps of dried lavender or 4 tbsps of fresh.***
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