Directions step 1 preheat the oven to 350 degrees f 175 degrees c. Process until finely ground. In a stand mixer fitted with the paddle attachment cream together the butter honey and 6 tablespoons. In a stand mixer fitted with the paddle attachment cream together the butter honey and 6 tablespoons of the lavender sugar. Line muffin pans with baking cups.
Put the lavender in a food processor or blender on high speed. Add in the eggs and lemon oil and mix until smooth. 1 2 cup salted butter 1 2 cup shortening 4 cups powdered sugar 2 3 tablespoons water or milk 1 2 teaspoon vanilla 1 1 4 teaspoon lavender extract violet gel paste color optional lavender flowers 6 7 lemon slices cut in half. Line a 12 cup cupcake tin with cupcake liners. For the lavender frosting.
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In a bowl whisk together the flour baking soda sea salt and the 1 tablespoon reserved ground lavender. For the lavender sugar. Preheat oven to 350 degrees. Using an ice cream scoop or 1 4 cup measure scoop the batter into the liners filling them 3 4 of the way full. In a bowl whisk together the flour baking soda sea salt and the 1 tablespoon reserved ground lavender.
Using an ice cream scoop or 1 4 cup measure scoop the batter into the liners filling them 3 4 of the way full. Preheat oven to 350 f. Put the lavender in a food processor or blender on high speed. Advertisement step 2 whisk flour chopped lavender baking powder and salt together in a bowl. Directions step 1 preheat the oven to 350 degrees f 175 degrees c.
