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Lavender and honey cupcakes

(20 ratings)

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Lav & Honey Cupcake
Lav & Honey Cupcake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Completely scrumptious and a different take on your normal cupcakes, these lavender and honey cupcakes are not to be missed - delicious!

Ingredients

For the cupcakes:
  • 120g butter, softened
  • 160g caster sugar
  • 2 tsp honey
  • 2 large eggs, room temperature
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 50g edible lavender buds

For the buttercream:

  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla
  • 2 tbsp milk
  • 12 stems of candied lavender (optional)
  • Grape violet food colouring (optional)

Dont be afraid to throw real lavender buds into the cake mix. These add real depth and texture to create a lovely combination.

Method

  1. Preheat oven to 180C/350F/Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
  2. Sift the flour and baking powder together and set aside.
  3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the honey. Fold in half the sifted flour, then the milk, then the rest of the flour. Gently fold in the lavender buds.
  4. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  5. For the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk. Colour the buttercream with grape violet food colouring paste.
  6. Pipe onto the cupcakes using a piping bag and then, garnish with the lavender.

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  • 3
(20 ratings)

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