For me. Its only to me that shes growing up too fast. For herself, the pace is just fine, telling her first jokes (eating raspberries while blowing raspberries, omg. stop), throwing herself forward without fear to propel to walk and loving every dog in the universe.
adapted lazily from Nigella Lawson's "How to be a Domestic Goddess" (haha)
(This is not a royal icing, its a throw it together and oh-goodness-it-worked-and-is-great-icing. Because when I made the icing I couldn't find the recipe that I had written down on an index card so I totally winged it.)
3 tablespoons whole milk
1 tablespoon lavender
1 cup of confectioner's sugar (you start with this and use more or less)
Steep 3 tablespoons of whole milk with 1 tablespoon of lavender buds in a small saucepan on really low heat to barely simmer until you smell LAVENDER IN THE AIR
Combine with spoonfuls of the confectioner's sugar until it wont mix anymore (push it until it pushes back and is barely liquid anymore - you are thinking UH OH but stop right there) and put in fridge for an hour.
When frosting it will liquefy a touch, but will solidify nicely post frosting the cupcakes. It will remind you of that "is it a liquid or a solid" really gross cornstarch experiment.
This makes a very lavender almost medicinal frosting - which is delicious on the fairy cakes or I imagine would be magic on honey cakes. Would you drizzle/spread this all over pound cake? Yes, absolutely, delicious.