I don't know about you, but I just love the unbeatable flavour combination of lavender and honey! With finishing touches of sweet honey and dried lavender, this cupcake is a MUST MAKE!
225 g unsalted butter, softened
255 g caster sugar
255 g self-raising flour
1 tsp of vanilla essence
For the Topping
200 g cream cheese, softened
180 g icing sugar, sieved
80 g honey
Drops of blue food colouring
2 tbsp dried lavender flowers
Method Preheat oven to 180°C and line a 12-cup muffin tray with patty pans. (I would go with light purple patty pans to match the lavender on the top).
Combine all the ingredients in a bowl and beat with an electric beater until smooth and pale. Then fill the patty pans with the the mixture. (Note: They rise quite a lot so don’t fill them all the way to the top.)
Bake for 15-20 minutes, then remove from the oven let cool completely on a rack before icing.
Beat the cream cheese and icing sugar in a bowl until light and creamy.
Add in the honey and drops of food colouring and continue to beat for another minute.
Pipe the icing onto the cupcakes and then top with the lavender.