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–+ servings
Honey Lavender

Einkorn Honey Lavender Cupcakes

These are a unique and refreshing addition to any party, with natural honey and fresh lavender that set them apart. Einkorn is an ancient form of wheat that is easier for the body to digest. Use organic ingredients as much as possible for best flavor. Recipe adapted from Better Homes and Gardens.
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Prep Time 15 minutes
Cook Time 10 minutes
Cool 1 hour 1 hour
Total Time 1 hour 25 minutes
Servings: 48 small cupcakes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup + 3 tablespoons butter (1 stick) room temperature, divided
  • 2 eggs room temperature
  • 1 3/4 cups Einkorn flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons dried lavender plus extra for decorating, if desired
  • 1/2 teaspoon fine sea salt
  • 3/4 cup coconut or maple sugar
  • 1/2 cup honey divided
  • 1 1/2 teaspoons vanilla divided
  • 2/3 cup whole milk
  • 5 ounces mascarpone cheese or cream cheese (about 2/3 cup) room temperature
  • 3 cups powdered sugar

Equipment

  • mini cupcake pans
  • mini cupcake liners
  • piping bag or Ziploc bag to pipe frosting

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners or lightly grease with butter. Mix together the following dry ingredients: Einkorn flour, baking powder, dried lavender, and salt. Set aside.
    In another bowl, beat 1/2 cup of butter. Add sugar, 1/4 cup honey, and 1 teaspoon vanilla, and beat until combined. Add eggs one at a time, scraping down sides of bowl and beating well.
    Alternately add flour mixture, then milk, then flour, then milk, beating on low until just combined.
    Scoop batter into lined or greased cupcake pans until each cup is 3/4 full. Bake for about 10-12 minutes. Remove from oven, cool ten minutes in pan, then remove and cool completely.
  2. Meanwhile, make frosting. Combine mascarpone cheese, 3 tablespoons butter, 1/4 cup honey and 1/2 teaspoon vanilla and beat until combined. Gradually add in powdered sugar 1 cup at a time, beating after each addition. Scoop frosting into piping bag or Ziploc bag.
  3. Once cupcakes have cooled, pipe frosting onto each one. Start on the edge of the cupcake and swirl frosting inward in a circle, ending in the middle. Less is more; don't overdo it on these mini cupcakes. Decorate with extra dried lavender.
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