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CAKES:
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1. soften butter in the mixer on high speed
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2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
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3. sift flour, baking powder, and salt together
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4. measure out milk and vanilla
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5. add the flour and milk mixtures to the butter/sugar alternating between flour and milk and beating well after each addition
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6. set aside.
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7. in a clean mixer bowl, beat egg whites until soft peaks form
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8. fold egg whites into cake batter until incorporated
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9. scoop batter into the prepared cupcake pans
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10. bake at 350 degree for approximately 19 minutes.
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Lavender Cream:
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1. add sugar and water to a small saucepan set over medium high heat
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2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
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3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
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4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool for at least five minutes
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5. add heavy cream to the bowl of electric mixer and beat with the whip attachment until soft peaks form
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6. once sugar mixture is cool to the touch, drizzle into the cream while beating on medium high
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7. continue to beat on high until firm peaks form
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FROSTING:
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1. soften butter in the mixer on high speed
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2. add cream cheese and beat until combined
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3. add about half of the confectioners' sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
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5. add remaining confectioners' sugar in stages until desired consistency and sweetness is achieved
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6. add purple food coloring and mix until consistent color is achieved
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Assembly
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1. using a melon baller, scoop out a bit of the cooled cupcakes
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2. using a small spoon or a pastry bag, fill each cavity with lavender cream
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3. trim off some of the scooped out cupcake and place back over the cavity
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4. pipe cream cheese frosting over the top
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5. sprinkle lightly with lavender leaves; top with a purple pansy flower
