Lavender is in full season here, I didn’t really notice until I came across the Lavender in my girlfriends parents garden and one of my friends recently made some lavender cupcakes, so I basically stole his idea. I hadn’t really thought about using it for cookery until then due to the fact I had some awfully pungent Lavender scones once.
It’s a pretty basic recipe but the lavender works well with the sponge. I imagined something horrible like those violet sweets you used to get as a child or some kind of soapy tasting cake but they were in fact delicious.
We ended up giving a few of them away to neighbours and quite a lot of them went to work colleagues.
- For the cakes
- 250 g caster sugar
- 250 g self raising flour
- 250 g butter
- 4 eggs
- 50 ml milk
- 2 tsp dried/fresh lavender
- For the icing
- 160 g icing sugar
- 80 g softened icing sugar
- 1 tsp vanilla paste/extract
- a few drops of purple food dye
- Set the oven to 190 c.
- Cream together the sugar and the butter, add the eggs and milk, then add the flour and the lavender. Mix it all together until its a smooth cake batter.
- Spread out into disposable cupcake/fairy cake moulds.
- Bake for roughly 15 minutes until golden brown on top. Best way to check if they're cooked is to skewer one in the middle, if the skewer comes out clean they're cooked, if there's still goo attached to the skewer leave them in a little longer.
- For the butter icing: cream together butter and sugar until smooth, chuck in the vanilla and purple food dye and beat. That's pretty much it. I kept one half of the butter icing plain and the other half purple and split them into one piping bag for a mixed swirly effect.