Recipe Archives->Cakes->Lavender Cupcakes

Lavender Cupcakes 

125g unsalted butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
1/2 teaspoon vanilla extract
2-3 tablespoons milk
 
Preheat oven to 200deg C/gas mark 6.
 
Cream the butter and sugar, add the vanilla and then the eggs, one
at a time, adding a spoonful of flour between each. Fold in the
rest of the flour and when all incorporated, add the milk. Spoon
the mixture into 12 hole muffin tin, with lining papers.  Cook for
15-20 minutes till cooked and golden on top.

To make lavender cupcakes, follow the basic recipe above, but reduce
the vanilla to a few drops, about 1/4 teaspoon if  you feel like
measuring.  Half an hour before making up the mixture, put 125ml
of milk into a little saucepan with 6-8 sprigs of lavender. Bring
to the boil, but just before it starts boiling remove from the
heat, cover with foil and leave for 20 minutes. Then strain into
a cup and leave for another 10 minutes. Make up the batter as above,
using a few tablespoonfuls of lavender milk at the end to loosen
the mixture in place of the usual plain milk. Cook as normal and
when cool, make up a fairly thick icing by mixing 250g icing sugar,
sieved with more of the lavender milk.

Printable version: lavender-cupcakes.txt.