August 10th, 2017
From The Redpath Canadian Bake Book, by Redpath Sugar Ltd.
Preheat the oven to 350°F. Line a muffin pan with 12 large paper liners.
For the cupcakes, pound the lavender in a mortar and pestle until finely ground, or finely chop it by hand. (This helps to release its flavour.)
In a medium bowl, whisk together the flour, baking powder, salt, and lavender. Set aside.
In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy.
Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture to the sugar mixture alternately with the cream, making three additions of flour and two of cream, and beginning and ending with the flour. Stir until well combined.
Fill the paper liners about two-thirds full with the batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool com- pletely. (The undecorated cup- cakes can be refrigerated in an airtight container for up to 4 days.)
For the frosting, in a medium bowl and using an electric mixer, beat together the butter and 1/2 cup of the icing sugar until pale and fluffy.
Beat in another 1/2 cup of the icing sugar and the milk. Continue beating in the icing sugar, 1/2 cup at a time, until the frosting is smooth and fluffy.
Using a sharp knife, split the vanilla bean in half lengthwise. Scrape the seeds out into the frosting, discarding the pod. Add the vanilla extract to the frosting, then mix until smooth.
Add enough purple food colouring (or a mixture of blue and red) to tint the frosting purple.
Fit a piping bag with a leaf tip, then spoon in the frosting. Pipe the frosting on top of the cup- cakes, then scatter with sprinkles. (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)