1 1/4 cups of cake flour

1 1/4 cups all-purpose flour

¾ cup hazelnut meal

1 tbsp culinary lavender buds

¾ tsp sea salt

1 cup butter, room temperature

2 cups lavender sugar (2 tbsp culinary lavender buds & 2 cups sugar blended together)

2 tbsp honey

6 large eggs

⅓ cup sour cream

1 tbsp vanilla extract

1 tsp of almond extract

½ cup champagne


Buttercream Frosting:

1 cup butter, room temperature

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp champagne

Natural Purple Food Coloring



Preheat oven to 350 F;

Place cupcake liners in 2 cupcake pans;

In a bowl, combine the flours, hazelnut meal, lavender and sea salt;

In another bowl for your electric mixer, beat together the butter, sugar and honey on medium-high speed until fluffy;

Lower the speef and add the eggs, sour cream, almond and vanilla extract;

Add the flour mixture and combine until the batter is smooth;

Use a large ice cream scoop to fill the cupcake liners with the batter, about 3/4 full. Bake for 30, or until toothpick comes out clean;

Allow to cool completely before frosting;

In the meantime, make the frosting in the electric mixer;

Beat the butter on mediumm-high speed until creamy;

Add the powdered sugar;

Add the vanilla extract and champagne;

Lastly add the purple food colouring until a lavender purple shade;

Once the cupcakes are cooled, use piping bag to frost cupcakes;

Decorate with culinary lavender; and

Serve immediately or in fridge for several days.