These trendy lavender cupcakes offer a beautiful, delicate, floral flavour that works really well at an afternoon tea or summer picnic in the sun.
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.
Stir in the flour and baking powder until evenly mixed.
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.
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.
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