Jess's Lavender Cupcakes
120g self raising flour
140g caster sugar
40g unsalted butter
120ml full fat milk
1/4 tsp vanilla essence
Blend flour , sugar, and butter in a mixer until it resembles fine, powdery breadcrumbs. Gradually add half the milk until just combined. Whisk the egg into the remaining milk and add the vanilla essence. Add milk and egg mix to batter and blend until just combined. Pour into cupcake cases until 2/3 full and bake for 20-25 minutes at 160°C. Oven temperatures based on electric fan oven
25ml whole milk
1 tablespoon dried lavender flowers
250 g icing sugar, sifted
80g unsalted butter, at room temperature
a couple of drops of purple food colouring (optional)
The night before making the cupcakes, put the milk and lavender flowers in a egg cup, cover and put in the fridge. You can do this for a few hours, but overnight will give you the full flavour :)
Beat together the icing sugar, butter and food colouring. Strain the lavender infused milk and slowly pour into the butter mixture, the turn electric whisk, or mixer up to high speed. The more you beat the mixture the lighter and fluffier it will be.
When Cupcakes are cool spoon frosting on top, add decoration if wanted, then try not to faint in amazement at the delight about to be encountered when you scoff the lot!
Honestly whoever trys these please let me know what you think! Hope you all having a awesome Sunday :)