Lavender Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
10
- For the cupcakes
- 3 Tbsps milk
- 4 heads of Lavender
- ⅔ cup unsalted butter
- ⅔ cup superfine caster sugar
- 1 unwaxed, small lemon (finely grated zest)
- 2 large eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- vanilla extract
- dark blue Food coloring
- To decorate
- 3 ½ ozs yellow Marzipan
- powdered sugar
- Sugar star
Product recommendation
1 Use culinary grade dried lavender
Preparation steps
1.
For the cupcakes: heat the milk in a pan, add the lavender and bring to a simmer. Remove from the heat, cover and set aside for 30 minutes, then strain and discard the lavender.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.
3.
Beat the butter, sugar and lemon zest in a mixing bowl until creamy.
4.
Beat in the eggs a little at a time and then fold in the flour. Stir in the lavender milk.
5.
Spoon into the paper cases and bake for 20–25 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the vanilla and colouring until smooth.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Roll out the marzipan on a surface dusted with icing sugar. Cut out tiny stars with a cutter.
9.
Sprinkle the marzipan and sugar stars on the buttercream.
