If you’re like us, you’re always looks for ways to put a spin on classic recipes. These lavender honey cupcakes are just delightful and they are refreshingly different from a basic Betty Crocker recipe. The lavender makes for the perfect garnish and, of course, it’s also our favorite color.
Honey and lavender cakes
1 1/2 teaspoon culinary lavender
1/4 cup superfine sugar (if you don’t have superfine sugar put in regular sugar in a spice grinder and grind for a few seconds)
1/4 cup confectioners sugar
1/2 cup self-raising flour
1/3 cup plain (all-purpose) flour
4 butter, melted
2 tablespoon hot water
fresh lavender, to decorate (available at Amazon.com – make sure you buy organic edible lavender)
90 gram butter, softened
1/3 cup (80g) sour cream
1 tablespoon honey
1 1/2 cup (240g) icing (confectioners') sugar
Preheat oven to 350. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
Using a mortar and pestle, grind culinary lavender until fine. Beat eggs, caster sugar and sifted icing sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy.
Sift flours twice on a piece of baking paper, then sift over egg mixture, add ground lavender. Pour combined butter and the hot water down side of bowl, then fold ingredients together with a large metal spoon. Pour ¼ cup of the mixture into paper cases.
Bake about 15 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
Meanwhile, make honey frosting: Beat butter, sour cream, honey and sifted icing sugar in a small bowl with electric mixer until smooth; do not over-beat.
Spoon frosting into piping bag; pipe swirls of frosting onto cakes. Sprinkle with fresh lavender.