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Preheat oven to 350 degrees F.
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Grease and flour both pans.
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In a medium bowl, cream together the sugar and butter.
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Beat in the eggs, one at a time, then stir in the vanilla.
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Combine flour, baking powder, and salt. Add to the creamed mixture and mix well.
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Stir in the milk until batter is smooth.
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Pour or spoon batter into the prepared pan.
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Bake 20-25 minutes. Cupcakes are done when they spring back to the touch.
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Cool completely.
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To make buttercream, beat butter in a stand mixer.
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Add powdered sugar, a half cup at a time.
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Add milk when mixture is too thick.
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If mixture is too thin, add more powdered sugar.
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Add vanilla.
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Divide frosting into three bowls.
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Using a toothpick, add varying amounts of lavender gel food coloring to each bowl. (i.e. one swipe for the first bowl, two swipes to the second bowl, and three swipes to the third bowl).
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Mix all bowls until incorporated.
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Frosting should be thick but still spreadable.
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To frost cake, start with the lightest frosting on the top. Frost cake with an offset spatula, smoothing the frosting down the sides. In the middle, frost with the medium shade, and at the bottom, frost with the darkest shade. Use the spatula to smooth frosting for an ombre effect.
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Decorate with sprinkles.