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Lavender Pink Grapefruit Cupcakes

YIELD: Makes 12-14 cupcakes

INGREDIENTS

2 cups - unbleached all-purpose flour

1/2 tsp. - baking soda

1/2 tsp. - baking powder

1/2 tsp. - salt

2 tsp. - lavender flowers, (no stems)

1/2 cup - pink grapefruit juice

1/2 cup - buttermilk

1/2 cup - butter, softened

3/4 cup - Clover honey

2 large - eggs

DIRECTIONS

Preheat oven to 350°F.

Sift together flour, baking soda, baking powder and salt.

With the back of a spoon, crush lavender flowers and combine with flour mixture; mix well and set aside.

In a liquid measure, combine pink grapefruit juice and buttermilk; set aside.

In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.

With mixer running on low, slowly add the grapefruit mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Frost with Pink Grapefruit Buttercream Frosting, if desired.