Lavender cupcakes - recipe

Ingredients

Recipe , Cupcakes , Lavender

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1

Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

For this step you'll need:
- 3 Egg(s) (free range) medium
4
Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.

For this step you'll need:
- 2g Lavender heads
5
Stir in the flour and baking powder until evenly mixed.

For this step you'll need:
- 150g Self-raising white flour
- ½tsp Baking powder
6

Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
7
To decorate make up the fondant icing as directed on the packet to make a very thick pourable icing. Add a drop of colouring to achieve a beautiful lilac colour. Pour over the cupcakes and leave to set, then top with lavender heads.

For this step you'll need:
- 200g Fondant icing sugar
- Purple food colouring
- 12g Lavender heads

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