From Nicola Millbank's cookbook, 'Milly's Real Food'
As a little girl, I often made cupcakes with my mum. Today making them is rather nostalgic and something I really enjoy. These are more grown-up with a subtle lavender flavour coming through. You can buy dried lavender online or in the baking section in some supermarkets.
Ingredients:
- 40g unsalted butter at room temperature
- 120g plain flour
- 140g caster sugar
- 1 1/2 tsp baking powder
- 120ml milk
- 1 egg
- 1 tsp lavender essence
Equipment
12-hole cupcake or muffin tin lined with 12 paper cases
For the icing:
- 80g unsalted butter at room temperature
- 160g icing sugar
- 1 tbsp honey
- 1 tsp lavender essence
- purple food colouring
- dried lavender to decorate, optional
Makes 12
Method:
Preheat the oven to 170°C/150°C fan/Gas mark 3. In a bowl, add the butter, flour, caster sugar and baking powder and use an electric whisk to beat until all the butter is incorporated and you have a sand-like texture.
In a separate bowl, mix together the milk, egg and lavender essence and slowly add to the dry mixture, mixing until you have a batter.
Pour the batter into the cupcake cases, about a heaped tablespoon in each, and bake in the centre of the oven for 15 minutes or until lightly golden and springy to the touch.
Remove from the oven and allow to rest for 5 minutes and then turn out onto a wire rack to cool completely.
To make the icing, whisk together the butter, icing sugar, honey and lavender essence together for a couple of minutes until smooth. Add as much purple food colouring as you like, then put in the fridge for 15–20 minutes or until firm.
Ice the cupcakes using the back of a spoon and garnish with a dried sprig of lavender.