Lavender Lemon Cupcakes

Lavender Sugar:
To make lavender sugar, for each 1/2 cup of sugar use 1 tablespoon of dried lavender buds. Make a sachet using cheesecloth or other similar material and place in an airtight container with the sugar. Give it a shake every day or so for two weeks. Use this for both granulated and confectioner’s sugar.

Cupcakes:
Preheat oven to 325 degrees F. Prepare 2 12-count muffin tins by placing cupcake liners in the holes.

Mix flour, baking powder, baking soda, 1 1/2 teaspoons of lavender buds and salt in a large bowl. In a small bowl, mix the juice from 3 lemons with 1 cup of yogurt. Set both bowls aside.

Beat the zest from 3 lemons and the butter in a large bowl with mixer on medium speed until creamy. Beat in the 1 1/3 cups granulated lavender sugar, then eggs and egg white until incorporated. On low speed, beat in yogurt mixture, then flour mixture slowly just until blended. Scoop the batter into cupcake liners. Bake 20-25 minutes, or until golden brown on top. Let cool completely.

Glaze:
Whisk 3 cups of lavender confectioner’s sugar, two teaspoons of the remaining lemon juice, 1/2 of the remaining zest and 2 Tablespoons of yogurt in a small bowl until smooth. If needed, thin glaze with water.

Possible glaze techniques: dip the tops of the cupcakes in the glaze and then let ooze down the side, can be done with or without liner; spoon glaze over the top of the cupcake and spread smooth; drizzle glaze over cupcakes. Garnish with remaining lemon peel and sprinkle with lavender.