If you're traveling to Bucks County, Pennsylvania, the Doylestown area is always something that I will recommend. Up route 313 is Peace Valley State Park, and it has a wonderful variety of things to do and see. From a fantastic and interactive nature center, to six miles of beautifully paved trails that allow you to walk the full length of the park. You'll find benches, picnic tables, and several spots for breaks along the trail that will allow you to enjoy the lake and forest view all year long.

Along the main roadway, you'll pass, Peace Valley Lavender Farm. It's a lavender farm and Aikido dojo, where you can find a field full of lavender that you can pick yourself. Go into the shop and you're welcomed by the friendly staff, but also the wonderful smell of lavender. I purchase our culinary lavender from here.

Are you having trouble finding lavender where you live? Check a natural foods store in your area. If they don't have it in stock, they will more than likely know where to find some or place an order for you. You can also purchase some from Amazon here:

CUPCAKE INGREDIENTS:

1/2 cup...................butter
2.............................eggs
1 3/4 cups..............all-purpose flour
1 1/2 tsp.................baking powder
2 tsp.......................culinary lavender
1/2 tsp....................salt
1 cup......................sugar
1/4 cup...................honey
1 tsp.......................vanilla
2/3 cup...................milk
...............................culinary lavender (garnish)

PREP: 45 minutes
STAND: 30 minutes
BAKE: 16 minutes
COOL: 45 minutes
OVEN: 350°F

HONEY LAVENDER ICING INGREDIENTS:

8 oz.....................cream cheese 
2 tbls...................butter
3 tbls...................honey
1 tsp....................culinary lavender
1/2 tsp.................vanilla
1 cup...................powdered sugar

DIRECTIONS:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Line eighteen - 2 1/2 - inch muffin cups.
• In a mixing bowl, combine flour, baking powder,  the 2 teaspoons lavender, and the salt.
• Set Aside.

• Preheat oven.
• With electric mixer, beat butter at medium speed for 30 seconds in a large bowl.
• Add sugar, honey, and vanilla; beat until combined.
• Add eggs, one at a time, beating well after each addition.
• Alternate adding flour mixture and milk to butter mixture until combined. Do this on a low speed.

• Spoon batter into prepped muffin cups until 3/4 full.
• Bake for 16 - 18 minutes or until toothpick inserted into center of cupcake comes out clean.
• Cool for 10 minutes before removing and allowing to cool completely on wire racks.

• While cupcakes cool, combine: cream cheese, honey, lavender, vanilla, and butter together.
• Blend in powdered sugar until smooth and slightly fluffy.
• (This is a creamier icing recipe.)

• Pipe/Spread Honey Frosting on the cooled cupcakes.
• Sprinkle some Lavender to garnish (optional, but recommended).