Lavender Cupcakes with Earl Grey Icing

Preheat the oven to 350 F. Line a 12-count cupcake tin with paper liners and set aside.

Meanwhile, in a large metal mixing bowl, beat the butter and sugar with an electric mixer until combined.

Add the eggs and vanilla and beat until creamy. Stir in the food coloring and mix until you get a deep purple. Using a spoon, stir in the flour, baking powder and chopped lavender. Stir in cream.

Mix until batter is fully combined. Fill each cupcake liner 2/3 full with batter and bake for about 12-14 minutes, or until a toothpick inserted in the middle comes out dry.

Meanwhile, put the tea bags in a heat proof bowl. Pour the boiling water over the tea bags and let them steep about 10 minutes.

To prepare the frosting, in a medium sized bowl beat the butter and 2 cups powdered sugar until a thick, creamy frosting forms. Squeeze the liquid out of the tea bags and discard the bags. Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Beat until an ivory colored frosting forms.

Frost the cupcakes using your preferred method and sprinkle dry tea leaves (early grey) on the tops.

Recipe adapted from Jessie’s Kitchen Chronicles.