Subtly scented with lavender, these golden, buttery cupcakes are deliciously simple with an understated elegance, so they’re perfect for serving mid afternoon with a cup of tea. The fragrant taste of the lavender flowers gives the cupcakes an elusive hint that you can’t quite put your finger on.
1/4 teaspoon dried lavender flowers
1 stick unsalted butter, at room temperature
1 cup self-rising flour
2 tablespoons milk
Preheat the oven to 350F.
Put the sugar and the lavender flowers in a food processor and process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold in. Stir in the milk.
Spoon the mixture into the paper liners. Bake in the preheated oven for about 18 minutes, until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
- 1 1/2 cups confectioners sugar, sifted
1 egg white
lilac food coloring
12 sprigs of fresh lavender
To decorate, gradually beat the sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender color frosting. Spoon the frosting over the cupcakes, then top each one with a sprig of fresh lavender. Let set before serving.makes 12