Lemon Cupcakes with Lavender Frosting
INGREDIENTS
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FOR THE CUPCAKES:
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1-1/2 cup All Purpose Flour, Sifted
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1 teaspoon Baking Powder
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1/4 teaspoon Salt
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4 Lemons, Zest Freshly Grated
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1/2 cup Unsalted Butter, At Room Temperature
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1 cup Sugar
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1 Large Egg
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2 Large Egg Whites
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1 teaspoon Vanilla Extract
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1 teaspoon Lemon Extract (optional)
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1/2 cup Milk
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1/4 cup Freshly Squeezed Lemon Juice
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FOR THE LAVENDER FROSTING:
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3/4 cups Unsalted Butter, At Room Temperature
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3-1/2 cups To 4 Cups Powdered Sugar
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1 teaspoon Dried Culinary Lavender, Finely Chopped
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1 teaspoon Vanilla Extract
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1 Tablespoon Milk Or Cream If Needed
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1 drop Purple Food Coloring (optional)
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Fresh Lavender, For Garnish (optional)
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