At the very beginning

1. Before you do any of the things below, remember that you need to clean your lilacs. If you don't want to rinse them in water, because it takes forever to dry, just brush them. But check every one of the flowers to make sure there are no bugs.

Lilac Sugar - makes 2 cups

1. Layer sugar and cleaned lilacs in a jar with a tight lid. Place the jar in a dark and cool place, giving the jar a shake once a day for about one week. When the sugar is dry, it is done. You can then take the lilacs out of the jar and the lilac sugar is ready to be used.

Lilac Syrup - makes 1 1/2 cups

1. Add sugar, water and cleaned lilacs in a small saucepan, over medium heat. Let the sugar dissolve. You may want to simmer for 10 minutes if you want it a little thicker, this is optional. Strain the syrup to discard the lilacs. Stir in purple food coloring (or red + blue) if you wish. Let it cool before use. Store in an airtight jar in the refrigerator. Lasts for about 2 weeks.

Lilac Lemon Cupcakes

1. Using a handheld or stand mixer, mix butter and sugar in a medium bowl until white. Add in eggs one at a time, and then add the vanilla extract, lemon zest and lemon juice. Lastly, add in the dry ingredients - flour and baking powder.
2. Pour the batter into 15 cupcake baking cups, fill about 2/3 up. Bake in the middle of the oven at 175℃ (350℉) for 20 minutes. If you want to use jumbo sized muffin tins, just add a few minutes to the bake time.
3. Let the cupcakes cool on a wire rack. Brush lilac syrup on top.

Lilac Cream Cheese Frosting

1. Beat all the ingredients together in a bowl. I had leftover frosting, but I don't like to add extravagant amounts, so maybe it's enough for those peaky frostings too. Frost the cupcakes however you wish.
2. Decorate with a few fresh lilacs, but remember that those aren't pretty for very long, in case you are not serving them immediately.