Lavender Cupcakes!

Lavender Cupcakes!

I found this recipe AGES ago! I saved it to my computer for future reference but have never had chance to try it :( 

However,i thought i would share it with the JWLTB fans,so here it is,(and because i'm so considerate,i have converted the measurements so US site viewers,who are my most dominant viewers,followed by the UK and Germany viewers who use metric and not imperial measurements!:

INGREDIENTS:

280g/2+1/4 cups/10 oz plain flour sifted. 

2 tsp Baking Powder.

1/2 tsp/Pinch salt.

130g/1+1/5 sticks/1/2 cup/4.5 oz softened butter or margarine.

 220g/1 cup/8 oz caster sugar

2 large eggs at ambient(room) temperature.

130ml/1/2 cup/ 4fl oz Lavender Milk.

1 tbsp Good quality vanilla extract,bean or bean paste.

METHOD:

1. Sift together the flour, salt and baking powder.
2. Beat the butter with an electric mixer until smooth. Add the caster sugar and beat for 5 minutes until very light and fluffy.
3. Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over-mix.
4. Using an ice cream scoop, spoon the batter into cupcake liners about 3/4 full.
5. Bake for 15 minutes in a 180C(160C fan) oven/Gas Mark 4/360F, or until a toothpick inserted into the centre comes out clean.
6. Cool the cupcakes in the pan for a few minutes then remove and cool completely(for about 2 hours).

LAVENDER BUTTER-CREAM FROSTING:

50g/2 oz Butter or Margarine.

300g/12 oz Icing Sugar.

A handful of lavender buds.

1 tsp Lavender milk.

FROSTING METHOD:

1. Crush the lavender buds with a pestle and mortar.
2. Whisk butter in a metal bowl until smooth for about 3 minutes. Then add 300g icing sugar, milk and double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
3. Ice cupcakes and dust with a sprinkling of lavender.

how to make lavender milk:

1. Measure out around 1.5 times the milk your recipe requires and add lavender buds at a ratio of 2tbsp to 1 cup milk to a small pan.
2. Heat the ingredients to a scald stage (just before boiling), then turn off heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.

Here is a picture of what they should look like when finished:

Thanks for reading my blog!~Jake.