Lavender Cupcakes with Earl Grey Frosting

Now, I would like to say first that I have a friend who makes a lemon lavender bread that I absolutely love. So, when I came across a recipe for lavender cupcakes with Earl Grey frosting, I just had to try them. They were...interesting. I honestly don't think they were bad, but I definitely did not enjoy them enough to make them again. Actually one cupcake was enough for me and I ended up giving the rest away. I did have another friend who absolutely loved them, so this recipe may or may not be for you if you like lavender flavored things.

Original recipe here:  http://tastykitchen.com/recipes/desserts/lavender-cupcakes-with-earl-grey-icing/

Ingredients
CUPCAKES:
1 stick Butter (soft)
1 cup White Sugar
2 whole Eggs
1 teaspoon Vanilla
1 teaspoon Red Food Coloring
1 teaspoon Blue Food Coloring
1-½ cup All-purpose Flour
½ teaspoons Baking Powder
2-½ Tablespoons Chopped Lavender
⅔ cups Light Cream 

ICING:
2 bags Earl Grey Tea (individual Size Tea Bags)
4 Tablespoons Boiling Water
1 stick Butter (soft)
3 cups Powdered Sugar

 
Directions:Preheat the oven to 350 F. Line a 12-count cupcake tin with paper liners and set aside.
Meanwhile, in a large metal mixing bowl, beat the butter and sugar with an electric mixer until combined.
Add the eggs and vanilla and beat until creamy. Stir in the food coloring and mix until you get a deep purple. Using a spoon, stir in the flour, baking powder and chopped lavender. Stir in cream.

Mix until batter is fully combined. Fill each cupcake liner 2/3 full with batter and bake for about 12-14 minutes, or until a toothpick inserted in the middle comes out dry.

Meanwhile, put the tea bags in a heat proof bowl. Pour the boiling water over the tea bags and let them steep about 10 minutes.

To prepare the frosting, in a medium sized bowl beat the butter and 2 cups powdered sugar until a thick, creamy frosting forms. Squeeze the liquid out of the tea bags and discard the bags. Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Beat until an ivory colored frosting forms.

Frost the cupcakes using your preferred method and sprinkle dry tea leaves (early grey) on the tops.