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For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
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Sift the flour, baking soda and salt into a medium bowl.
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3
Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment.
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Scrape down the sides of the bowl.
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Add each egg one at a time, scraping down the sides after each addition.
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Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time.
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Slowly add the lavender flowers and lavender oil to create a smooth batter.
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Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes.
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9
Cool the cupcakes completely.
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For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated.
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Add the juice and zest.
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Mix for 15 seconds.
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Put the cream into a 24-inch pastry bag with half of the tip cut off.
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Mix together the sanding sugar and tangerine zest.
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Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake.
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Sprinkle the top with the sanding sugar mixture.
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This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
