Want to get the recipe and try Lavender Cupcakes for yourself?
Ingredients: Makes 12
4 oz plain flour
5 oz caster sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 Oz unsalted butter or baking margarine
4 fluid oz lavender milk
4 oz white cake margarine/ butter
9 oz icing/confectioners sugar
1 fluid oz of lavender milk Wilton purple food dye
12 sprigs of lavender (optional)
Preheat oven to 170 C / 325 F/ Gas Mark 3
Place the whole milk in a pan with the lavender stems and flowers. Heat gently, until milk is just about to boil. Remove from heat and leave to cool.
Sift flour and baking powder into bowl. Sift in sugar and add room temperature butter.
Beat with electric hand mix or free standing mixer on slow until all ingredients are combined.
Take the cooled lavender milk which has been strained through a sieve. Measure out 4 fluid oz and slowly incorporate into the mixture a little at a time.
Break egg into separate bowl and beat, then add to batter and mix until all ingredients are combined, making sure you scrape the sides of the bowl with a spatula.
Place mixture in cases (I use an ice cream scoop, so all cakes are even). Bake in the preheated oven for 20-25 minutes until cooked.
Remove from oven and leave to cool on a wire rack.
Combine icing sugar and cake margarine into your mixer/bowl. Using a paddle, beat until the frosting is all combined. Turn the speed down to slow and carefully add the lavender milk, then dye your frosting if you wish. I used Wiltons gel food dye in purple. I add just a little at a time using a cocktail stick, until desired colour is reached. I chose a pale pastel Lavender, however you can make it as deep as you feel.
Once the frosting is finished, spoon some out on to each cooled cupcake and spread with a spatula or knife. Alternatively, you could pipe the frosting.
To finish place a sprig of Lavender on each cupcake and enjoy with a lovely cup of tea.
Check out more of Natalie's designs and baking endeavors here.