Lavender Cupcakes

I made these delicious lavender cupcakes with the help of several Christmas presents. The recipe is from Cupcakes by Susannah Blake, a gift from my sister--so many yummy-looking recipes! The lavender was from my Uncle Bill. The adorable cupcake papers were also from my sister. And, the cupcakes are displayed on a fabulous rotating tiered display from my sister's boyfriend. So much fun! You turn it on and the cupcakes spin around!

The cupcakes were delightful...subtle lavender flavor that went well with the sugary frosting, nice crumb. I'll definitely make these again!

Lavender Cupcakes (from Susannah Blake)
Yeilds: 10-12 (recipe says 12, I barely got 10)

1/2 c granulated sugar
1/4 tsp dried lavender flowers
1 stick room temperature butter
2 eggs
1 c self rising flour
2 T milk

frosting:
1 1/2 c confectioner's sugar
1 egg white
sanding sugar

1. Preheat oven to 350 degrees.
2. Put sugar and lavender in a food processor and process to combine. Put the lavender sugar in a bowl with the butter and beat together until pale and fluffy. Smells so delicious--yum!
3. Beat the eggs into the butter one at a time, then sift in the flour and fold it in. Stir in the milk and put the batter into cupcake tins. Bake 18 minutes until risen and golden.
4. Make the frosting. Beat the confectioners sugar into the egg white. Mine turned out pretty runny, so you might need to add more sugar than is called for if you want it to be stiffer. Frost the cupcakes once cool and top with lilac-colored sanding sugar.