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Pour into cupcake liners, filling 2/3 full. Back for 15 – 18 minutes until golden. Remove and allow to cool. Add butter and sugar together in a stand mixer, adding cream slowly until smooth. Then beat on high for 2-3 minutes. Add lemon and beat again for another 1 minute to blend. Spread on cupcakes or use a piping bag to complete the charm.
A recipe for lemon bars or squares made with fresh lemon juice and zest. Preheat the oven to 350 degrees F. Line the bottom only of a 8- X 8-inch baking pan with parchment paper.
1 tbsp edible lavender, dried (Make sure it’s edible. I love this one!) Preheat the oven to 350 degrees. In a processor/blender, combine milk and lavender and pulse until blended. Set aside. In a bowl, combine dry batter ingredients (except sugar) until blended.
There’s nothing like this lemon lavender cupcake to make you and your mouth happy (just like a trip to Magnolia.) 1 tbsp edible lavender, dried (Make sure it’s edible. I love this one!) Preheat the oven to 350 degrees. In a processor/blender, combine milk and lavender and pulse until blended.
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