Lavender cupcakes
Many people can't imagine eating a lavender-infused cake, but this flavour is very popular in the summer. Infusing the milk with lavender flowers makes the flavour subtle. The icing can be left plain, or you can use a bit of food colouring to give it a light lavender colour.
Ingredients :
120 ml whole milk
3 tablespoons dried lavender flowers
120 g plain flour
140 g caster sugar
1½ teaspoons baking powder
40 g unsalted butter. at room temperature
1 egg
12 small sprigs of lavender (optional)
lavender frosting :
25 ml whole milk
1 tablespoon dried lavender flowers
250 g icing sugar, sifted
80 g unsalted butter, at room temperature
a couple of drops of purple food colouring (optional)
Recipe :
Put the milk and dried lavender flowers in a jug cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting in a separate jug .
Preheat the oven to 170 C (325°F) Gas 3
Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined .
Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture beating well until all the ingredients are well mixed Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) .
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
For the lavender frosting:
Beat together the icing sugar, butter and food colouring if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Turn the mixer down to slow speed Strain the lavender-infused milk and slowly pour into the butter mixture Once all the milk is incorporated, turn the mixer up to high speed Continue beating until the frosting is light and fluffy. at least 5 minutes The longer the frosting is beaten, the fluffier and lighter it becomes .
When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.
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