Lavender Flower Cakes
ready in 1 hr 20 min.
- For the cupcakes
- ½ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 2 tablespoons dried Lavender (see note)
- ½ cup butter
- 2 eggs
- 2 tablespoons milk
- For the buttercream
- 4 tablespoons milk
- 1 teaspoon dried Lavender
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla extract
How healthy are the main ingredients?egg
Use culinary grade dried lavender
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put the sugar and flour into a food processor, add the lavender flowers and process to grind the flowers. Sift the mixture into a mixing bowl, discarding any pieces of flower left in the sieve.
Beat in the butter, eggs and milk until well blended.
Spoon into the paper cases and bake for about 20 minutes, until golden and springy to the touch.. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: heat the milk and lavender in a small pan over a low heat and bring to a boil. Immediately remove the pan from the heat, cover and set aside for 20 minutes to infuse and cool.
Beat the butter until soft and creamy. Sift in the icing sugar and beat well.
Pour the lavender milk through a sieve into the mixture. Add the vanilla and beat well until smooth.
Spread on top of the cakes and decorate with dried lavender and flaked almonds.