Lavender cupcakes

Name: Lavender cupcakes
Yield: Makes 12 cupcakes or 24 mini cupcakes
Cuisine: British recipes
Ingredients: 100g butter, softened; 100g caster sugar; 100g self-raising flour; 2 eggs; For the icing; 100g icing sugar; 4 tsp water or lemon juice; Food colouring

Published: 31 Mar 08
Updated: 18 Mar 24

Test kitchen approved

Gently flavoured with lavender sugar, lemon or rosemary, these gorgeous mini scented cupcakes look as good as they taste.

Love a little lavender in your bakes? Try our lemon and lavender meringue roulade for your next floral baking session.

Makes 12 cupcakes or 24 mini cupcakes
Takes 20 minutes to make, plus decorating

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Ingredients

100g butter, softened
100g caster sugar
100g self-raising flour
2 eggs

For the icing

100g icing sugar
4 tsp water or lemon juice
Food colouring

Method

Preheat the oven at 180c/fan160c/gas 4. Line a mini cake tin with paper cases. Place all ingredients in a mixing bowl and beat together until just smooth. Divide between paper cases and bake in the centre of the oven for 12-15 minutes (or 20-25 minutes if larger cup cakes).
Remove from the cake tin and leave to cool on a wire rack. Mix the icing sugar with water and colour with a few drops of your desired food colouring. Ice the tops of the cup cakes and decorate as you wish.

Recipe from April 2008 Issue

delicious. tips

Flavour these cup cakes with a little lemon or orange rind, vanilla, lavender sugar (used in place of the caster sugar) or a little finely chopped rosemary. Then top with pink, white or lilac icing and decorate with any of the following: crystallised rose petals or violets, sugar flowers, blueberries and rosemary or lavender flowers.

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Lavender cupcakes

Ingredients

Method

delicious. tips

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