Lavender Cupcakes

Directions

1. 1
   For the cupcakes:
2. 2
   Put the milk in a microwave safe bowl. Heat milk in microwave until it just starts boiling. Start with 30 seconds and heat longer if needed. Put dried lavender into the hot milk and let it steep for 30 minutes, or until the mixture is at room temperature.
3. 3
   Pour the mixture into a bowl through a sieve to remove the dried lavender. Reserve 3 tablespoons of the lavender infused milk for the buttercream frosting. Set both parts of the milk aside.
4. 4
   Preheat oven to 350 F. Grease muffin tins or line with muffin liners. Recipe makes 12 regular sized or 36 mini cupcakes.
5. 5
   In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.
6. 6
   Add sour cream and vanilla into the larger portion of the infused milk. Mix well and set aside.
7. 7
   In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs, mixing until just blended.
8. 8
   With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, mixing until just blended.
9. 9
   Divide batter evenly among prepared muffin cups. Transfer muffin tin(s) to oven and bake for 15 to 18 minutes for regular sized cupcake or 8 to 10 minutes for mini cupcakes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
10. 10
    For the buttercream:
11. 11
    Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add salt, vanilla, heavy cream and the reserved lavender infused milk. Beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add food coloring and beat until you get the light purple color.
12. 12
    Frost the cupcakes with the buttercream using your preferred method (pipe or spread) and sprinkle with dried lavender before serving.