Directions:
Preheat oven to 325 degrees. Line a cupcake pan with cupcake wrappers. Whisk eggs, yolk, sugar, lemon zest, and lavender in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.
Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 15-20 minutes. Let cool in pans for 10 minutes. Remove the cupcakes from the pan and allow to cool completely. When cool, use a large round pastry tip to poke a hole in the center of each cupcake, eat the plugs

Blackberry Filling:

3/4 cup black berried (fresh or frozen)

1/3 cup sugar

2 tbsp. water

1-2 tsp. corn starch

1 tsp. high quality balsamic vinegar

Heat the black berries, sugar and water in a heavy saucepan over medium heat. Stir often. As the sauce begins to come together (apx. 3-4 minutes), add the corn starch if necessary to thicken the sauce. Add balsamic vinegar, and allow to cook for 1-2 more minutes. Allow the sauce to cool. Spoon or pipe the filling into the holes in each cupcake. Make sure the edges are relatively clean.

Lemon Butter Cream Frosting:

1 stick unsalted butter

1 1/2- 2 cups powdered sugar

1 tbsp. finely grated lemon zest

1 tsp. lemon extract

1-2 tsp. milk

Whip the butter in electric mixer until light and fluffy. Reduce the speed of the mixer and add the powdered sugar until completely combined. Add lemon zest, lemon extract until completely iincorporated. If the mixture is too stiff, add 1-2 tsp. milk. Pipe the frosting around the edges of the blackberry centers using a leaf pastry tip. If desired, dust with a little pearl powder. Enjoy!

Happy baking everyone!