Vanilla Lavender Cupcakes

1. Preheat oven to 350°F (180°C) and line a twelve-cup muffin pan with liners; set aside.
2. Using an electric mixer, beat together the sunflower oil and sugar on medium speed until the sugar is dissolved, about 1 minute; mix in the eggs, almond milk, and vanilla. Set aside.
3. In a separate bowl, whisk together the flours, arrowroot, baking powder, and salt. Using a rubber spatula, add the dry ingredients to the wet until combined.
4. Divide the batter evenly among the muffin molds and bake for 18 to 20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
5. Remove from the oven and allow the cupcakes to cool completely, at least 2 hours.
6. While the cupcakes are cooling, make the lavender cream. Remove the coconut milk from refrigerator, turn the cans upside down, and remove the bottoms of the cans. Carefully drain off the coconut water (reserve for smoothies or other uses), and scoop the solidified coconut cream out into a mixing bowl. With an electric mixer, beat together the coconut cream, syrup, coconut oil, and vanilla, until smooth and creamy. Fold in the dried lavender. Cover the bowl with plastic wrap and place in the refrigerator until ready to use.
7. Frost the cupcakes with the lavender cream. Sprinkle the tops with extra lavender for decoration.

Lavender Butter Cream Option

1. Place the heavy cream and lavender in a small saucepan. Heat over medium-low heat until just simmering. Remove from the heat, and let sit until cool. Refrigerate, covered, for at least 2 hours or overnight.
2. Strain the heavy cream, and discard the lavender.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the strained heavy cream, vanilla, and lavender (if using) and mix on low until combined. Scrape down the sides. Add the powdered sugar and mix on low until combined. Increase the speed to medium and beat until light and fluffy, 3-5 minutes.