Cupcakes

1. Preheat oven to 350 degrees
2. In the bowl of an electric mixer, cream together butter, sugar, honey and vanilla on high until fluffy
3. Add eggs 1 at a time
4. In a small bowl whisk together flour, ground lavender, baking powder and sea salt
5. Mixing on low, add 1/3 of the flour mixture to the mixer, mix until just combined
6. Add greek yogurt, mix
7. Add 1/3 of flour mixture, mix
8. Add almond milk, mix
9. Add last of the flour mixture, mix until just combined
10. Scrap down the sides of the bowl and mix 1 more time, be careful not to over mix
11. Oil a cupcake pan
12. Fill each cupcake tin 3/4 of the way full with batter
13. Bake for 14-16 minutes, until a toothpick inserted into the center comes out clean
14. Cool before frosting

Frosting

1. In the bowl of an electric mixer cream together butter and honey on high for at least 5 minutes until light and fluffy
2. Mix in sea salt
3. Slowly mix in the confectioners sugar until the consistency is just too thick
4. Slowly add the heavy cream to loosen the frosting and bring it to the correct consistency – it should be thick enough to hold it’s shape, but not too thick to spread
5. Spread or pipe onto cooled cupcakes