As you might have noticed, I like lavender. Maybe cupcakes aren´t the best choice during this extreme hot weather, but honestly, I´ve never understood why we shouldn´t eat something only because of different weather. If you like lavender as much as I do, in this recipe, there´s plenty of it.
Recipe (for 12 cupcakes)
For the cupcakes:
200 g all-purpose flour
2 tsp baking powder
¼ tsp salt
120 g butter
160 g sugar
2 tsp honey
2 eggs
8 tbsp milk
2 tbsp dried lavender flowers
For the frosting:
1 and ½ teaspoon dried lavender flowers
½ cup milk
200 g butter
½ cup icing sugar
125 g mascarpone
Violet food coloring – or red and blue food coloring mixed together
Directions:
Cupcakes:
1. Sift the flour, baking powder and salt together.
2. In the second bowl cream the butter and sugar. Add the eggs one at time, beat together. Add honey.
3. Fold in the half of flour, then the milk, and the rest of the flour. Fold in the lavender flowers.
4. Mix it all together and spoon the mixture into the cupcake cases. Bake for about 15 minutes on 190 degrees. If the top of cupcakes is too brown, cover them with parchment paper.
Frosting:
1. Heat milk and lavender flowers together. Put it aside before it starts to boil. Let it cool and strain lavender flowers.
2. Beat butter and sugar together, add mascarpone and cooled lavender milk. (if you get a curdy cream – same happened to me – take some of the mass, put it in bowl on simmering water, when the mixture gets warms – but it does not boil – mix it with mixer and add tablespoons of the mixture what´s left one at time.) Next, add food coloring.
3. Pipe the frosting onto cupcakes. 
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