When life gives you lemons what should you do? Make lemon cupcakes of course! And what goes perfectly with lemon cupcakes? An ice-cool glass of lavender lemonade! Try your hand at the following treats and you too can see how to turn those sour lemons into a sweet treat.

Lemon Cupcakes:
Here’s what you’ll need to put together these delicious and delectable goodies:
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 4 large egg whites
• 1 1/2 cups sugar
• Lemon zest from two lemons
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure lemon extract

Now let’s make some cupcakes!
Step 1: Preheat your oven to a toasty 350 degrees Fahrenheit and prepare your cupcake baking tin with either non-stick cooking spray or some cute cupcake liners.

Step 2: Sift together the flour, baking powder, and salt into one bowl.

Step 3: In a separate bowl, whisk together the milk and egg whites

Step 4: Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with a spoon or a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Step 5: Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until fully mixed.
Step 6: Add the rest of the milk and eggs, beating until the batter is thoroughly blended, then add the last of the dry ingredients.
Step 7: Finally, give the batter a good 2-minute beating to ensure that it is well mixed, and place the batter into the cupcake tins.
Step 8: Bake those puppies for 18-22 minutes, or until the cupcakes are well risen and a nice golden brown. Pro Tip: stick a toothpick in the cupcake and if it comes out clean, they’re done!
Step 9: Let them cool off and then frost with a frosting of your choice. A simple powder sugar frosting pairs lovely with this zesty snack.
Now with all those cupcakes you’ll gobble up, you’re going to need something to wash them down with!
Here’s what you’ll need for one delicious 64 ounce pitcher Lavender Lemonade:
• 3 cups granulated sugar
• 3 cups water
• 1/4 cup dried lavender buds (available at farmers markets or grow your own)
• 4 cups fresh lemon juice (if your juicing your own, about 16-20 lemons)
Now let’s whip up this refreshing drink!
Step 1: Bring the sugar and water to a boil in a saucepan, and stir until the sugar has fully dissolved.
Step 2: Stir the lavender buds into sugar mixture, then remove from heat and let stand for 10 minutes. Strain and discard the lavender buds—we don’t need anyone choking.
Step 3: Let the lavender mixture cool, then stir in lemon juice.
Step 4: Place in a pitcher with ice (optional) and refrigerate for up to one week.

Enjoy!