#vanilla

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings  18 cupcakes

CUPCAKES
• 2 3/4 cups all-purpose flour
• 1 3/4 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 1 1/2 teaspoons dried lavender buds, minced
• 1 cup vegetable oil
• 1 cup hot, but not boiling, water
• 1 cup milk, preferably whole milk
• 2 eggs, at room temperature
• 1 tablespoon vanilla bean paste

LAVENDER BUTTERCREAM FROSTING
• 8 ounces unsalted butter (2 sticks), softened
• 4 cups powdered sugar, sifted
• 3-4 tablespoons whole milk
• 2 tablespoons vanilla bean paste
• 1/2 teaspoon dried lavender buds, chopped
• 1/8 teaspoon table salt, small dash
• 1 teaspoon titanium dioxide, dissolved in 2 teaspoons water (see notes below)

Instructions

CUPCAKES
1. Preheat oven to 325 degrees. Spread a thin layer of Crisco or soft coconut oil over the top of the cupcake pan to prevent sticking in case cupcakes rise over edge.  Fill with parchment liners and set aside.
2. Sift the dry ingredients into a large mixing bowl, or the bowl of a stand mixer.   Make sure to spoon flour into the measuring cup to avoid packing flour.  This can dry out your cupcakes.
3. Add oil, hot water, and milk to dry ingredients. I know this backwards from the traditional way of combining ingredients :).  Mix flour and liquids together for one minute over medium speed.  Scrape down sides of bowl with a spatula to ensure even mixing.  Many times excess flour will hang out on the bottom of the bowl.
4. Add eggs one at a time, followed by vanilla bean paste.  Beat on medium-low speed for another minute.
5. Lastly, add chopped lavender buds. You batter should look thin at this point.  I know it may seem really thin, but you’ve got it right.
6. Pour batter into a 2 or more cup measuring glass with pouring spout.  If you do not have one no worries, you can use any large container with a pouring spout, 1/4 cup measure or a large cookie scoop. I find it easier to pour the batter in because it is rather runny, but can easily fill with other methods mentioned above. Fill each liner approximately 2/3 of way full to allow some room for rising.  This will be about 1/4 cup of batter.
7. Bake for 13-15 minutes.  A wooden toothpick should come out clean or with a few moist crumbs when inserted.

VANILLA BEAN BUTTER CREAM FROSTING
1. Place butter in stand mixer fitted with paddle attachment, or large bowl if using hand mixer.  Beat butter until smooth, ~ 30-60 seconds.
2. Add vanilla bean paste and lavender buds. Mix another 30 seconds.
3. Slowly add the sifted powdered sugar 1-2 cups at a time. The mixture will become rather thick. Start adding milk 1 tablespoon at a time to help mixer along.  Add food coloring and titanium dioxide at the end of mixing if using.
4. Once all ingredients are combined beat on medium high speed for 2 minutes.

Recipe Notes

• I prefer to use vanilla bean paste instead of extract in cupcakes.  The paste adds a nice richness, as well as vanilla bean flecks throughout cake and icing.  May also use a vanilla bean.  1 bean is equivalent to approximately 1 teaspoon of extract.
• Titanium dioxide helps brighten your icing.  It will also make white icing brighter.  Make sure to look for organic and non -GMO versions.  I linked the type I use in my baking products page.
• I like to roughly chop my lavender to ensure I do not have any large pieces. If the lavender is somewhat fresh, like the stems I linked above, this will help release some of the natural oils to enhance the taste.