I know it sounds fancy: lavender-honey cupcakes. Or maybe it’s only fancy to me because I grew up on Jiffy’s blueberry muffin mix that my mom tried to pass off as cupcakes. Seriously, I don’t think I had a real cupcake until I was a teenager. A teenage discovery that I still celebrate today.
Now that we’ve closed that tangent, back to what’s at hand. Lavender isn’t something I’m fond of, in fact, I don’t like anything that is too floral in scent or flavor: ie. rose water, hibiscus, cherry blossoms. To that extent I don’t even wear perfume-can’t stand the stuff. And trust me, I’ve tried to like it. After years of trying many samples, I’ve never liked one past five minutes to purchase it.
But food is different. I will work with something I don’t personally like until I can work it into something I do like. Admittedly, it doesn’t always happen, but in this case it worked.
Hit the jump here to see the original Better Homes and Gardens’ Lavender-Honey Cupcake recipe and the tweaks I made to it—and which one was preferred by my tasting crew, a.k.a friends and neighbors.
Lastly as always, if I can please ask you guys–if you are going to pin any of the images please do so from Better Homes and Gardens and not here, since the recipe resides over there. Thanks!