Almond, Lavender & Honey Cupcakes
INGREDIENTS
For the cupcakes:
1 ⅔ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon baking soda
1 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, melted
1 egg + 2 egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon lavender extract
½ cup Greek yogurt, room temperature
½ cup milk, room temperature
¼ cup Mariani Slivered Almonds, finely chopped
For the frosting:
½ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons + 2 tablespoons honey, divided
1 tsp vanilla extract
½ teaspoon lavender extract
1-2 tablespoons milk
¼ cup Mariani Slivered almonds, roughly chopped
Optional: dried lavender, for garnish
INSTRUCTIONS
For the cupcakes:
Preheat the oven to 350 degrees and fill a muffin pan with liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, eggs, vanilla extract, lavender extract, yogurt, and milk.
Add the dry ingredients to the wet ingredients and mix until combined in a smooth batter. Fold in the chopped almonds.
Spoon the batter into the prepared muffin pan. Each liner should be filled about halfway. This recipe makes enough batter for 15-16 cupcakes, so you will have some batter leftover.
Bake the cupcakes for 18 minutes, then allow them to cool while you prepare the frosting.
For the frosting:
In the bowl of a stand mixer with a paddle attachment, cream together the butter, 2 tablespoons of honey, vanilla extract, lavender extract, and salt on medium speed for 2-3 minutes.
Add the powdered sugar 1 cup at a time, mixing after each addition, until all of the sugar is incorporated.
Add the milk 1 tablespoon at a time, mixing after each addition, until you reach your desired consistency
Pipe the frosting onto the cupcakes.
Drizzle some extra honey on each cupcake and sprinkle on some slivered almonds. Garnish with dried lavender sprigs if desired.
