1/2 cup whole milk
3 Tablespoons dried culinary lavender
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup Clearly Organic Sugar
3 Tablespoons Clearly Organic Butter, softened
1 Clearly Organic Egg, at room temperature
2 Tablespoons heavy cream
2 cups Clearly Organic Powdered Sugar, sifted
5 Tablespoons unsalted Clearly Organic Butter, softened
One day before making cupcakes plan to infuse milk with culinary lavender. Combine milk and dried lavender in a bowl, stir to combine. Cover and refrigerate overnight. Strain dried lavender pieces from milk using a mini strainer or coffee filter. Preheat oven to 350 degrees. In a mixing bowl sift flour, baking powder and salt. Then add softened butter and sugar. Mix with the paddle attachment on low speed in a standing mixer. Mix until contents reach a sandy texture, this should only take about 30 seconds. Then continue mixing on low and slowly pour in infused milk, then add egg. Beat mixture on medium speed for 30 seconds, scrape sides then mix for 15 more seconds. Pour batter into 12 papered cupcake tins. Bake for 18-20 minutes or until tooth pick comes out clean. Cool completely before frosting.
For frosting add sifted powdered sugar to a bowl then softened butter and cream. Beat with paddle attachment for 1 minute. Scrape sides then continue mixing on high for 5 minutes or until frosting is light and fluffy.