Poppy Seed Lavender Cupcakes

These little cupcakes are a new recipe to me, given to me by my friend, Doreen. I made these for a bridal shower recently, but I thought they would be nice to post for Easter. English Lavender is safe to use in cooking but should be used sparingly, so your food does not taste like perfume. One of the more popular things to do is to take a cup of sugar, throw in some lavender and seal it up. Use this sugar in any cake or cookie recipe you have for a subtle but amazing lavender taste. You can purchase lavender at organic or natural food stores if you do not have access to home grown.

Ingredients: 

• 2 eggs
• ¾ cup sugar
• 1 teaspoon lemon zest
• ½ cup oil
• 1 1/4 cup flour
• ½ teaspoon soda
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon poppy seeds
• 1 tablespoon lavender
• ½ cup sour cream 

Method:

1. Beat eggs well. Beat in the sugar mixed with lemon zest, poppy seeds and lavender.
2. Stir in oil until well mixed and vanilla.
3. Mix dry ingredients. Then add alternately with sour cream to wet ingredients.
4. Scoop (using small melon baller size scoop) into prepared muffin tins.
5. Bake 13 min at 350° F. Yield: 36 mini cupcakes
6. Ice with cream cheese frosting. Sprinkle with colored sugar or sprinkles.