Lavender and Honey CupcakesPreparation 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.