Lavender And Almond Cupcakes

• For the cupcakes
• 3.5 ounces wheat flour
• 3.5 ounces rice flour
• 3.5 ounces almond flour
• 4.5 ounces sugar
• 3 teaspoons baking powder
• 120 milliliters buttermilk
• 80 milliliters milk
• 3.5 ounces butter, melted
• 2 eggs, slightly beaten
• 1 tablespoon dried lavender flowers
• For the topping
• brown sugar
• ground almonds
• dried lavender flowers

1. Preheat oven to 375u0b0F.
2. In a bowl sift the three flours and baking soda. Stir in sugar. Mix well and make a well in the center.
3. In another bowl combine eggs, buttermilk and milk. Pour the eggs and buttermilk mixture in the flour well. Pour in melted butter, too. Mix with a wooden spoon, but be careful not to stir too much because the cupcake mixture must be rather lumpy.
4. Pour mixture into a cupcake mould, filling each slot with a spoonful of mixture (about 3/4 of the whole slot). You can either grease the mould with butter or use paper baking cups.
5. Sprinkle the top of each cupcake with brown sugar, ground almonds and lavender flowers.
6. Bake for about 10-15 minutes till the core is dry and cupcakes are golden and puffed.

cupcakes, flour, rice flour, almond flour, sugar, baking powder, buttermilk, milk, butter, eggs, dried lavender flowers, topping, brown sugar, ground almonds, lavender flowers

Taken from food52.com/recipes/8136-lavender-and-almond-cupcakes (may not work)