Lavender Cupcakes
2 Reviews
About our Lavender Cupcakes recipe:
These trendy lavender cupcakes offer a beautiful, delicate, floral flavour that works really well at an afternoon tea or at a summer picnic in the sun.
Method
Step 1
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Step 2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 4
Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.
Step 5
Stir in the flour and baking powder until evenly mixed.
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.
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 the cakes
- 150gButter (unsalted)
- 150gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (medium)
- 150gAllinson's Self Raising Flour
- 0.5 tspBaking powder
- 2Lavender heads
To decorate
- 200gFondant icing sugar
- Purple food colouring
- 12gLavender heads