Lavender Milk

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1 cup whole milk

2 tsps dried lavender

9 drops purple food gel

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Cake

2 oz sour cream (¼ cup)

10 oz cake flour (2 ½ cups)

12 oz sugar (1 ½ cups)

1 Tbsp baking powder

½ tsp salt

8 oz unsalted butter (diced and soft, but still cool (1 cup))

1 ½ tsps vanilla

4 eggs (room temperature)

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Frosting

16 oz unsalted butter (softened)

32 oz powdered sugar (sifted)

2 tsp lemon extract

1 Tbsp elderflower concentrate (optional)

3-5 Tbsps milk or cream

⅛ tsp salt

Yellow food gel

Purple food gel

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1. Heat the milk in a small saucepan over medium-low heat, stirring occasionally. As soon as small bubbles begin to form along the edge of the pan, turn off the heat.

2. Add the dried lavender, stir, and cover. Let the mixture steep for 20 minutes.

3. Strain the milk to remove the lavender. Let the milk cool to room temperature before using. Or place in an air tight container in the fridge overnight.

4. Preheat the oven to 350°F. Line cupcake pans with paper cases and set aside.

5. Combine the sour cream and lavender milk in a glass measuring cup. If the milk was cold, microwave for 30 seconds. Stir to combine and set aside.

6. In the bowl of a stand mixer, sift the flour, sugar, baking powder, and salt. Mix on low to combine.

7. Add the cubed butter, vanilla, and half of the milk mixture. Mix on medium-low until everything is moistened. Scrape the bowl down.

8. Add the eggs to the remaining milk mixture and whisk to combine. With the mixer on a medium-low speed, add the egg mixture in 3 additions. Beat for 15 seconds between each addition. Scrape the bowl down and fold by hand a few times to finish off the batter. Be careful not to over mix.

9. Use a #20 cookie scoop to fill the paper cases. Bake for 18-20 minutes or until the tops spring back when lightly poked. Cool in the pan for 10 minutes before transferring to a cooling rack. Cool completely before frosting.

10. Place the softened butter in the bowl of a stand mixer and beat on a medium speed for 7-10 minutes. Scrape the bowl down once or twice during mixing.

11. Add the sifted powdered sugar to the butter in 3-4 additions. Mix to combine between additions, starting at a low speed to prevent sugar from flying everywhere.

12. Scrape the bowl down and add the lemon extract, elderflower concentrate (if using), and salt. Beat on low to combine, then medium for a minute.

13. Add milk or cream one tablespoon at a time until you have the desired consistency. You can also beat in the food color. I split my frosting into a large yellow batch (5 drops for 38 oz of buttercream) and a small amount of purple (2 drops for 10 oz of buttercream).

14. Taste and adjust flavor or color as necessary. Beat on medium-low for an additional minute. Pipe onto cooled cupcakes and enjoy!