Two Faced Chef

The dentist ruined my face.  Yes loyal readers, I have disappeared from my blog, left you all waiting to hear about my wonderful trip to Spain and my recent frolickings and kitchen musings, all the while I was trying to put my face back together.  Well, my lip mostly to be exact, but yes, my face.  I’d like to say that I was thinking about you all every day I didn’t write, but to be honest, I was really spending every minute inspecting my stitches to be sure I wouldn’t permanently look like the Joker.  What happened you ask?

Well, a routine loose filling fix went awry.  Not enough Novocaine caused me to wretch away from the dentist, allowing his drill to pull through my lip and cheek, leaving me Jokerified.  Well at least I thought I was fully Jokerified until the swelling went down and the messy bleeding stopped and I only needed 1/4 inch of my cheek stictched up.  Now that my face is back to normal, I promise to stop being the vain human I am and give back to you, my readers.  Enjoy these cupcakes.  However, make sure you brush your teeth after eating–no cavity is worth it anymore…

Rawr.

Ingredients:

• Box of super moist yellow cake mix, butter recipe
• 1 1/4 cups water
• 3 eggs
• 1 1/2 teaspoons (or more to taste) lavender extract

For the frosting

• 1 8 ounce package cream cheese
• 1/2 stick butter
• 1 teaspoon vanilla
• 1 teaspoon lemon juice (or more to taste)
• 1/2 cup powdered sugar
• 1/4 cup honey
• 1/4 teaspoon lavender extract

Prepare the cake mix according directions on the box, mixing in the lavender. Spread over 24 muffin tins, with liners.  Bake according to the package.

For the cream cheese frosting, beat together everything but the honey.  Then beat in the honey and beat until fluffy.   Keep cupcakes refrigerated.

Makes 24 cupcakes.

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