Step 1: Gather Your Goods
1 teaspoon baking soda
1/2 teaspoon salt
2 cups organic honey
1 cup buttermilk
1 cup vegetable oil
3 large eggs
2 tablespoons whole fresh edible French lavender flowers (dried works okay)
1/4 teaspoon organic lavender oil (must be edible / food quality)
8 ounces mascarpone
1/4 cup organic honey
1/2 teaspoon vanilla extract
Wilton – Candy Coloring
Shape and Amaze premade Gumpaste
¼ cup vodka
Step 2: Turn Up the Heat
Place cupcake liners in cupcake pan ( the recipe will make between 18-24 cupcakes depending on how you fill your cups)
Sift flour, baking soda and salt into a medium bowl.
Add in and mix the honey, buttermilk and vegetable oil until all smooth and well-mixed
Add each egg one at a time, scrape the sides of the bowl to make sure it eggs get mixed in well
On low speed, add the flour gradually.
Then add the lavender oil and flowers
Mix until everything is smooth
Fill the cupcake liners about ¾ of the way full. Cook for about 30 minutes but check on them to make sure they don’t overcook. Poke a toothpick in one cupcake to see if it comes out clean. They should be a golden brown color on top.
While the cupcakes are cooling you can mix up the topping:
Simply mix the mascarpone, honey and vanilla by hand, until the cream is smooth
Put into a pastry bag or a gallon zip lock bag and cut the tip off.
Then, pipe the mixture on top of the cool cupcakes.
I used the Shape-And-Amaze gumpaste to make the bee and flower.
I used modepog rubber mold of a bee and pressed the gumpaste in and then trimmed the edges.
Mix food coloring into a few drops of vodka to use as paint and paint the bee’s body, legs and wings and let dry.
The flower is just gumpaste dyed with the candy color. I rolled a long stem of green and shaped small leaves and pressed on the stem. For the flower portion, I made small purple buds and gently flattened one end of the bud with a tooth pick. It makes the edge look a little ragged. Then press together the non ragged ends together to make a mass of tiny flowers. Then press that to the stem but leave that side down when placed on the cupcake.
(I refrigerated the cupcakes until time to serve)