Cook's Note: To make the rice paper feathers, cut out a 2 by 1-inch piece of rice paper. Take each piece and individually cut a tear drop shape. Fray the edges of the tear drop. Sheets of rice paper
can be found at specialty food stores.
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
Combine the flour, pudding
mix, baking powder, baking soda
, and salt in a medium bowl. Crack the eggs
into a second bowl and add vanilla extract
. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream
and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter
until smooth and no lumps are present. Add the extracts
and food coloring
gel. Mix well using a spatula
until all the color is incorporated completely.
Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray
this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender
petals, and 1 large pearl. Sprinkle with edible glitter.