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
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 150g Self-raising white flour
- 0.5 tsp Baking powder
- 2 Lavender heads
To decorate
- 200g Fondant icing sugar
- Purple food colouring
- 12g Lavender heads
Recipe Reviews
it was great thank you for shareing
It was great I loved it. I put vanilla buttercream on it and it was so sweet.
Ingredients
For the cakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 150g Self-raising white flour
- 0.5 tsp Baking powder
- 2 Lavender heads
To decorate
- 200g Fondant icing sugar
- Purple food colouring
- 12g Lavender heads