Skip to navigation Skip to content
An individual lavender cupcake with purple lavender icing and topped with lavender heads. Tried & Tested

Lavender cupcakes

Read reviews
2.125 stars based on 16 ratings

Just a few lavender heads gives these light cupcakes a beautiful, delicate flavour.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cakes

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) medium
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 2 2 Lavender heads

To decorate

  • 200g 7⅛ oz Fondant icing sugar (we use Silver Spoon)
  • Purple food colouring
  • 12g ½ oz Lavender heads

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
  4. Classic mode Step 4

    Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.

    Ingredients for this step

    • 2g ⅛ oz Lavender heads
  5. Classic mode Step 5

    Stir in the flour and baking powder until evenly mixed.

    Ingredients for this step

  6. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 200g 7⅛ oz Fondant icing sugar (we use Silver Spoon)
    • Purple food colouring
    • 12g ½ oz Lavender heads