Instructions

1. Preheat oven to 350 degrees F.  and line cupcake pans with cupcake liners.
2. Into the bowl of your stand mixer or a large bowl with a hand mixer, S beat together butter and sugar until light and fluffy.  Add in egg, one at a time, followed by Greek yogurt, vanilla and almond extract.
3. Into a medium sized bowl whisk together cake flour, baking powder, baking soda and salt.
4. Add dry mixture into the mixing bowl with the sugar mixture alternating with the champagne.  Beat until smooth.
5. Place into cupcake liners, about 2/3's of the way full and bake for 18-20 minutes or until slightly golden brown or a toothpick inserted into the center comes out clean.  Allow to cool completely before frosting.

Lavender Buttercream Frosting

1. Into the bowl of your stand mixer or a large bowl, beat butter until light and creamy.  Add in powdered sugar, one cup at a time, until you've added 3 cups.
2. Add in vanilla and almond extracts.  Add in remaining 3 cups of powdered sugar.  Beat in 1/2 cup lavender syrup.
3. Pipe frosting onto cupcakes and garnish with gold sugar crystals and/or lavender.

Since the syrup is such a lovely hue of purple I was expecting the frosting to be a beautiful color but it came out super drab and grayish.

Therefore, I made purple by adding in 30 drops of red food coloring and 30 drops of blue food coloring.

This gave me a very light, lavender purple color that I was very happy with.

Play around with the colors and add more purple if you'd like.