Lavender Olive Oil Cupcakes With Champagne Frosting

October 21, 2016


  • 1 1/4 cup Flour
  • 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/3 cup Blueberries
  • 1/3 cup Coconut Milk
  • 1/3 cup Champagne
  • 3/4 cup Sugar
  • 1/3 cup Sweet Cream Butter Olive Oil
  • 1 cup Butter room temperature
  • 2 Tbsp French Lavender Simple Syrup
  • 3 cups Powdered Sugar
  • 2 Tbsp Champagne
  • 1 Tbsp Dried Lavender optional


  1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
  2. Sift the flour, baking powder, baking soda, and salt. Set aside.
  3. In a blender process blueberries, coconut milk, champagne, sugar, vanilla, and Lavender Olive Oil.
  4. Mix dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with mixture.
  5. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
  6. Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy.
  7. Spoon the mixture into a large zip top bag. Cut a small corner off of the bottom.
  8. Pipe frosting onto each cupcake and garnish with a sprinkle of fresh lavender.