Lemon Cakelets with Lavender Buttercream

Cakelets

Vegetable or canola oil

3/4 cup granulated sugar

4 tablespoons unsalted butter, room temperature

1 large egg, room temperature

1/2 teaspoon salt

1 cup all purpose flour, sifted and divided

1/2 teaspoon baking soda

1/2 cup buttermilk

1 teaspoon lemon juice

Zest of 1 lemon

Lavender Buttercream

8 tablespoons unsalted butter, room temperature

2 1/2 cups powdered sugar

2 tablespoons whole milk, plus more as needed

1 teaspoon lavender extract

6 drops food coloring of choice

For the cakelets:

Preheat oven to 350°F. Grease cakelet pan with oil and set aside.

Place sugar and butter in the bowl of a stand mixer, and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and salt and beat until well incorporated. Add 1/2 cup flour to the batter along with the baking soda. Beat on low speed just until blended. Add the buttermilk along with the lemon juice and zest. Beat on low speed just until blended. Add remaining flour and beat just until combined.

Divide the dough among the 12 cakelet cups. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.  Allow cakes to cool in the pan for 5 minutes, then turn out onto parchment paper (not wire racks, which will mark the surface of the cakes).

For the buttercream:

While the cakelets are cooling, place the butter, powdered sugar, 2 tablespoons milk, lavender extract and food coloring in a clean bowl of a stand mixer. Beat together on medium speed until smooth. Add more milk if needed to achieve a spreadable consistency. When the cakelets are cool, place the buttercream in a piping bag with a small tip to decorate the tops of the cakes.