Lavender Peach Cobbler

Lemon Cupcakes with Lavender Frosting

Make lemon cupcakes according to box directions.

Lavender Frosting

5 cups powdered sugar

1 stick of butter softened

1/4 cup milk

1 Tbl culinary lavender flowers

In a small saucepan combine your milk and culinary lavender bud. Bring milk mixture to a near simmer. Turn off heat and let milk sit for at least 15 minutes or overnight in fridge. This will continue to let lavender infuse milk. When you are ready to make frosting. Strain lavender flowers out of cooled milk and set aside.

In a bowl combine, 1 stick of softened butter, 1/4 cup lavender infused milk, and 5 cups of powdered sugar. Using a hand held mixer to combine ingredients together.

 When frosting is smooth, add a touch of purple food coloring until frosting is color you desire.

Frost and serve cupcakes

Yummmy! Enjoy!

Culinary lavender can be purchased at Norwood Lavender Farm's Etsy account https://www.etsy.com/listing/214313124/culinary-lavender-bud?ref=shop_home_active_4