Lavender cupcakes - recipe

Lavender cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cakes

To decorate

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  1. 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 150g Butter (unsalted)
    • 150g Unrefined golden caster sugar
  3. 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    For this step you'll need:

    • 3 Egg(s) (free range) medium
  4. 4

    Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.

    For this step you'll need:

    • 2g Lavender heads
  5. 5

    Stir in the flour and baking powder until evenly mixed.

    For this step you'll need:

    • 150g Self-raising white flour
    • ½tsp Baking powder
  6. 6

    Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  7. 7

    To decorate make up the fondant icing as directed on the packet to make a very thick pourable icing. Add a drop of colouring to achieve a beautiful lilac colour. Pour over the cupcakes and leave to set, then top with lavender heads.

    For this step you'll need:

    • 200g Fondant icing sugar
    • Purple food colouring
    • 12g Lavender heads

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