Easy Provencal Cupcakes

Ingredients

8 ounces sour cream

1 box classic white cake mix

2 egg whites

1/4 cup canola oil

3 cups powdered sugar

1 tablespoon lavendar blossoms

5 tablespoons water

Preparation

Preheat the oven to 350

Combine cake mix, egg whites, vegetable oil, and sour cream, just until cake mix disappears, then beat on medium speed with hand-held mixer 3 minutes

Divide evenly among approx. 20 lined muffin tin cups

Bake 20 minutes or until cupcakes are golden and puffed up

Meanwhile, make glaze by stirring together sugar, lavender, and water

When cupcakes are completely cool, glaze and allow to sit for 20 minutes.

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About

I made this when I was looking for applications for the wonderful culinary lavender sold at Penzey's - along with butter cookies this is my favorite application. Also, you can replace the sour cream with home-made creme fraiche - mix equal parts heavy cream and sour cream and let sit overnight, and voila - creme fraiche. :)