Lavender Vanilla Cupcakes take me to my happy place. I take of bite and suddenly my backyard is transformed into a field of wildflowers as I sit aimlessly pondering the shapes of the clouds above.
I’ve always been that kid with an avid imagination. It serves me well even through adulthood. On days when I am knee deep in parenting and can’t remember the last time I talked to someone over the age of eight, my imagination is sanity. I can calmly rock the baby whose teething, help the boys with homework, and secretly be going on a long walk into the sunset in my mind.
RX: Lavender Cupcakes
I imagined these cupcakes one day while talking to a friend about the real taste of lavender. It’s not the kind of flavor most people are familiar with. I am fanatic about those little flower buds. The mild earthly, delicate taste is just as good as it smells. I grow my own lavender and was lucky enough to use it in this recipe! Lavender is a natural relaxer and a pain reliever. Who wouldn’t want to eat a cupcake as a form of relieving pain? Stressful days already call for a cupcake, so why not purpose that cupcake to do more than just emotional healing!
The frosting is whipped and chilled, which perfects the experience.
I chose to use real lemons, freshly squeezed with lemon zest grated in. That, mixed with Chico Honey Co. Hawaiian Wildflower Honey and coconut cream make this frosting melt in your mouth!
Tip: For best results place your canned coconut milk in the fridge overnight before baking these.
Pair this cupcake with a black tea or some dark roast coffee and you too will imagine yourself somewhere serene.
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