This is a great lavender cupcake recipe for the summer, and will always look gorgeous x
-3 tbs dried lavender flowers,
-120g plain flour,
-140g caster sugar,
-1 1/2 teaspoons baking powder,
-40g butter at room temp,
-12 small sprigs of lavender (decoration).
-25ml whole milk,
-1 tbs dried lavender flowers,
-250g icing sugar,
-80g butter at room temp,
-purple food colouring.
Put the dried lavender flowers and milk into a jug and refrigerate for a few hours or overnight. Do the same for the milk and lavender flowers for the frosting.
First you will need to preheat the oven to 170 c/325 f/gas 3.
Place the flour,sugar, baking powder and butter into a large bowl and mix (handheld electric whisk would be best) until it looks like sand.
Next strain the lavender milk (for the cupcakes) and slowly pour into the mixture, constantly mixing gently together. Then add the egg and beat well, scraping around the bowl and under the mixture with a spatula.
Gently spoon your mixture into paper cases until two thirds full, bake for 20-25 minuets. To test if the mixture is cooked spear a fork into the centre of each cupcake if ready it should come out clean, if a little mixture is on the fork place cupcakes back in for another 5 minuets then repeat this stage.
Whilst the cupcakes are cooling, beat together the icing sugar, butter and couple of drops of food colouring into a large bowl, and mix (handheld electric whisk is best) until the mixture comes together and is smooth. Turn the mixer down to a low speed and strain the lavender milk, then slowly pour it into the mixture. Turn the mixer up high and continue mixing until its light and fluffy. (the longer its beaten the lighter the icing).
When the cupcakes are cooled, spoon the icing on and decorate with sprigs of lavender, silver balls or edible glitter. Then enjoy your new summer cupcakes xxx