These lavender and honey cupcakes are a great way to use up your garden lavender from the summer, if you make your own sugar you can enjoy this delicate herb through winter.
Lavender and Honey Cupcakes
Preparation time 15 mins Baking time 15 mins Makes 12 For the cakes: 75g lavender caster sugar 50g caster sugar 125g self raising flour, sifted 2 tbsp honey 125g butter, softened 2 eggs 2 tbsp milk For the icing: 350g icing sugar, sifted For decoration: Fresh or dried lavender flowers To make your own lavender sugar in advance: Add 1 tbsp of fresh lavender flowers picked on a dry day to a jam jar of caster sugar, shake and leave to infuse for at least 1 week. Method:- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12 hole muffin tin with paper cases.
- For the cakes, place both sugars and the flour in a large bowl and mix well. Add the honey, butter, eggs and milk and beat until smooth and the mixture has a dropping consistency.
- Divide the mixture equally between the paper cases and bake for 15 mins until risen and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- For the icing, place the icing sugar in a bowl and beat in 4-6 tbsp of cold water to create a thick pouring consistency. Spread a little icing on the top of each cake then sprinkle with lavender flowers or use the flowers from the lavender sugar.
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