Honey and Lavender Cupcakes


  • 280g self raising flour
  • 113g butter
  • 250g sugar
  • 2 large eggs
  • 125ml lavender milk
  • ½ tsp vanilla extract

For the icing

  • 50g butter
  • 450g icing sugar
  • 80ml lavender milk
  • 2 tbsp double dream
  • 1 tsp honey
  • Fresh lavender


  1. Preheat the oven to 180ºC (350ºC) and line a muffin tin with paper cases.
  2. Sift together flour, salt and baking powder in a small bowl. In a large mixing bowl, beat the butter with an electric mixer until smooth. Add 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. spoon the batter into cupcake liners - about 3/4 full.
  4. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack and allow to cool completely.
  5. Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey and double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want. Ice cupcakes and dust with a sprinkling of lavender buds.
Lavender Milk: Measure out approx 1.5 times the milk your recipe requires & add lavender buds at a ratio of 2tbsp buds to 1 cup milk to a small pan. Heat to a scald stage (just before boiling), then turn off heat & leave to cool completely. Strain the flowers & use.

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