Lavender Honey Cupcakes

Ingredients:

Cupcakes

• 2.5 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 2 cups organic honey (or 1 cup baking sugar + 1 cup organic honey)
• 1 cup of sour milk or kefir
• 1 cup vegetable oil
• 3 large eggs
• 2 tbsp whole fresh French lavender flowers (edible)
• 1/4 tsp organic lavender oil

Curd cream

• 220 gr. mascarpone
• 1/4 cup organic honey
• 0.5 tsp vanilla extract
• 1 teaspoon of tangerine juice
• 0.5 tbsp tangerine zest

For decoration

• 1 tbsp. l. decorative sugar
• 0.5 tsp tangerine zest

Preparation:

1. Preheat oven to 160°C. Line 2 metal muffin tins with 18 paper liners.
2. Sift the flour, baking soda, and salt into a medium bowl. In the bowl of a stand mixer, using the paddle attachment, beat the honey, buttermilk, and vegetable oil until combined, about 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture, about 3/4 cup at a time. Gradually beat in the lavender flowers and lavender oil, and knead into a smooth dough.
3. Fill the cupcake liners three-quarters full with batter and bake until golden brown, about 30 minutes. Cool the cupcakes completely.
4. Curd cream with tangerine and vanilla notes.
   
   Mix the mascarpone with the honey and vanilla extract by hand until smooth. Add the mandarin juice and zest. Mix for 15 seconds. Place the cream in a pastry bag with the corner snipped off. Mix the decorative sugar with the mandarin zest.
5. Pipe cream cheese frosting onto each cooled cupcake. Sprinkle with the sugar-citrus mixture.