Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
You’re going to absolutely adore these fun, sweet treats! A gorgeous deep purple color and delicious cream cheese frosting come together to create your new favorite dessert. And if you happen to share some with your family, that’s really nice of you. As an added bonus, lavender has long been noted for its calming and anti-inflammatory effects. With honey as a natural sweetener, this multi-tasking sweet treat is a little better for you too. So don’t be shy, let’s dig in!
Ingredients
For the cake:
- 1/2 cup room temp butter
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp dried lavender
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup honey
- 1 tsp vanilla
- 2/3 cup milk
For the frosting:
- 8 oz room temp cream cheese
- 2 tbsp room temp butter
- ¼ cup honey
- ½ tsp vanilla
- 3 cups powdered sugar
Instructions
For the cake:
- Preheat the oven to 350°.
- In a medium bowl, combine flour, baking powder, lavender and salt. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium-to-high speed for 30 seconds.
- Add sugar, honey and vanilla; beat until combined. Add eggs one at a time, beating well after each.
- Add flour mixture, then milk to butter mixture, alternating between the two. Beat on low speed after each addition until the mixture is combined.
- Spoon the batter into lined muffin tins, filling each about half full.
- Bake for 16 to 18 minutes or until a toothpick inserted into a cupcake comes out clean.
- Keep the cupcakes in the muffin tin and let cool on wire racks for 10 minutes.
- Remove cupcakes from muffin tins and cool on wire racks.
For the frosting:
- In a large mixing bowl, beat cream cheese, butter, honey and vanilla with the mixer on medium until light and fluffy.
- Add 1 cup of the powdered sugar, beating well.
- Gradually beat in remaining powdered sugar until it reaches spreading consistency.
- Frost the completely cooled cupcakes with the honey frosting.
- Sprinkle with more lavender.
Recipe by Patricia Burrett. Thanks Patricia!
