Lavender Carrot Cupcakes

There are all sorts of goodies in this recipe...and it happens to be gluten-free! Baking with edible flowers is a culinary adventure...flowers can really change the flavor of something so classic, like carrot cake, and somehow make it even better.Makes a dozenIngredients:Cake batter:2 eggs1 cup sugar3/4 cup organic canola oil1/2 teaspoon hazelnut extract1/2 teaspoon vanilla extract1 cup Bob's Red Mill Gluten-Free Pizza Crust Mix (trust me...)1 teaspoon cinnamon1/2 teaspoon freshly grated nutmeg1/2 teaspoon salt1 teaspoon gluten-free baking powder1 teaspoon baking soda1 1/2 cups shredded carrots1/2 cup walnuts, choppedGenerous 1/2 teaspoon dried lavender + extra for sprinkling1 Tablespoon shredded coconut, toasted (simply toast stove-top in a non-stick skillet over medium heat for 3 minutes)Frosting:2 Tablespoons unsalted butter2 ounces cream cheese1 teaspoon hazelnut extract1 1/4 cup gluten-free powdered sugarDirections:Preheat oven to 350 degrees and line a muffin pan with 12 cupcake liners. Mix the eggs and sugar in a stand mixer and gradually add oil, vanilla extract, and hazelnut extract. Mix until smooth. In a separate bowl, blend the pizza crust mix, spices, baking powder & soda. Add to the sugar mixture and blend until smooth. Fold in carrots, walnuts, lavender and coconut. Use an ice cream scoop to fill the cupcake liners (I prefer to hold the liners while doing this rather than scooping the batter directly onto the muffin pan...less messy. Bake for 30 minutes...test by inserting a toothpick into the center of a cupcake...the toothpick should be clean when removed.While the cupcakes are a bakin', make the frosting. Using a stand mixer, blend the butter, cream cheese, and hazelnut extract until smooth. Then add the powdered sugar and mix again until smooth. Wait to frost until cupcakes are cool. Sprinkle lavender on top.I'm not on a gluten-free diet yet appreciate the characteristics of gluten-free foods, especially when baking. These cupcakes are super moist and I attribute that to the carrots of course as well as the gluten-free pizza crust mix. No need to use gluten-free powdered sugar or baking powder in this recipe if you are not on a gluten-free diet...Follow my blog with BloglovinPhotography|Recipe|Styling by: Cassie Winslow