Lavender Honey Cupcake

makes 24 mini or 12 normal size cupcakes

For the batter:

3/4 cup of flour
1 Pinch of Salt
2 Tsp of Baking powder
1/2 Cup of milk
1 Egg
3/4 cup of sugar
3 Tsp. Honey
1/3 cup of vegetable oil or butter
4 Tbsp. dried lavender

Soak 4 Tbsp. of dried Lavender in the milk over night in the fridge.

Then mix the lavender milk with all the other ingredients. Stir it for a while until you reach a smooth mixture

Fill the cupcake cups 3/4 with the batter.

Bake the Mini’s for 15 minutes, the big ones for 20-23 minutes by 375 degrees F (190°Grad)


1 cup Butter
1/4 cup Honey
1/4 caster sugar



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