Lemon Lavender Cupcakes – A Delicious and Unique Recipe

INSTRUCTIONS

1. To make the muffins, preheat the oven to 350°F (176°C) and prepare a muffin tin with muffin cups.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the sour cream, vanilla extract, and lemon zest and mix well.
4. Fold in the egg whites in two portions until everything is well combined. Scrape down the sides of the bowl if necessary to make sure all the ingredients are well incorporated.
5. Mix the dry ingredients in another bowl, then mix the milk, water, and lemon juice in a measuring jug.
6. Add half of the dry ingredients to the batter and mix until everything is well combined.
7. Add the milk mixture and mix well.
8. Add the remaining dry ingredients and mix well. Scrape down the sides of the bowl if necessary to make sure all the ingredients are well incorporated.
9. Fill the muffin tins about ¾ full. bake for 15-17 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cupcakes from the oven and allow to cool for 2-3 minutes, then cool on a cooling rack.
11. While the cupcakes are cooling, prepare the icing. Beat the butter and shortening together until smooth.
12. Add about half of the icing sugar and beat until smooth.
13. Add about 2 tablespoons of water or milk and the extracts and beat until smooth.
14. Add the remaining icing sugar and mix until smooth. Add more water or milk if needed.
15. Add purple icing color to the icing until it is the desired shade of purple.
16. Using a closed star nozzle like this, pipe the icing onto the cupcakes. Garnish the cupcakes with some lavender and half a lemon slice.