Lavender Cupcakes

Bit of a floral one for summer.  These cupcakes have a hint of lavender but it's not overpowering, just something a little different! 

THE RECIPE

Lavender Cupcakes
(makes 12 cupcakes)

For the Cakes:
125g self raising flour
125g caster sugar
2 heaped teaspoons of dried crushed lavender buds
125g butter
2 large eggs
2 tablespoons of milk

For the Icing:
100g icing sugar
3 tablespoons of boiling water
12 small spring of lavender

1. Preheat over to 190C.  Prepare a cupcake tray with 12 cases.

2. Add the flour and sugar to the bowl.  Pull buds from lavender sprigs and place in a sandwich bag, crush them with a rolling pin.  (Be careful of the stems near the buds, they are quite spiky!) Place 2 heaped teaspoons of the buds into a sieve and mix them through with a spoon.  After this I also added some of the purple buds - the sieve is mostly to eliminate any unwanted spiky bits.  Mix the ingredients in the bowl together. 

3. Whisk the 2 eggs then add them to the bowl along with the butter and milk.  Mix all ingredients - I did this with a wooden spoon but a mixer would be easier and give a more even result.

4. Place mixture into cases and bake for 15 minutes.

5.  Allow cupcakes to cool on a wire rack.  Then mix up the icing sugar and icing.  You may need to add more sugar or water to achieve a movable but thick consistency. Smooth the icing onto the top of the cakes and add a small sprig of lavender to the top for decoration.  If you're not keen on stems you could also crush some more buds and add this to the top, which can be eaten and will enhance the flavour.

Enjoy!

Sorry for the silence!

New recipes to try on the way soon!