Cupcakes
1/2 cup room temperature butter
1 cup sugar
3 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk
3 tablespoons lemon juice
Lavender Simple Syrup
1 tablespoon sugar
2 tablespoons water
1 teaspoon lavender flowers
Rose Simple Syrup
1 tablespoon sugar
2 tablespoons water
1 teaspoon crushed rose petals
Lavender & Rose Meringue Frosting
1 cup sugar
4 egg whites
lavender and rose simple syrups

Cupcakes
Heat oven to 350°F. Cream butter and sugar together till light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating till incorporated. Whisk together dry ingredients. Combine milk and vanilla. Add dry and wet alternately, beginning and ending with dry. Mix in lemon juice. Fill ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake 20 minutes till toothpick comes out clean.
Lavender Simple Syrup
Add sugar and water to a small saucepan set over medium high heat. Heat mixture till sugar dissolves, stirring occasionally with a wooden spoon. Stir in lavender and let mixture sit over heat, undisturbed for 3 minutes till thick and syrupy.
Rose Simple Syrup
Add sugar and water to a small saucepan set over medium high heat. Heat mixture till the sugar dissolves, stirring occasionally with a wooden spoon. Stir in rose petals and let mixture sit over heat, undisturbed for 3 minutes till thick and syrupy.
Lavender & Rose Meringue Frosting
Whisk egg whites and sugar over a water bath bowl till mixture reaches 110°F. This only takes only a couple of minutes. Transfer to mixer and whisk at high speed till soft peaks form. Remove half of the mixture and set aside. With the mixer on medium speed, drizzle lavender syrup into the mixture. Beat on high till stiff peaks form. Add food coloring, if desired. Set aside. Repeat process with rose syrup.
Assembly
Frost cooled cupcakes with a large star tip, mounding to make ice cream cone shape. Top with sprinkles.
Nicole's Note
I don't know that I will ever make this with lavendar and rose - they are not flavors that appeal to me in baked goods. However, the pictures of these cupcakes looked like ice cream cones. Possibly using the meringue frosting instead of regular frosting would let one pile it up to achieve that effect instead of having a horse-choking amount of frosting on the cupcakes.