Honey and lavender cupcakes

The lavender and honey flavour, mixed with toasted almonds, gives these cupcakes a distinct flavour. They can be decorated with flaked almonds, lavender and edible silver glitter. Serves 12.

INGREDIENTS

280g plain flour, sifted

Pinch salt

1 tablespoon of baking powder

113g unsalted butter, softened

250g caster sugar

2 large eggs

125ml full fat milk

1/2 teaspoon good vanilla extract

50g soft butter

450g icing sugar

80ml lavender milk

1 teaspoon honey

2 tablespoons double cream

METHOD

1) Preheat the oven to 180C/160C fan assisted, gas mark 4. Sift together the flour, salt and baking powder in a small bowl. In a larger bowl, beat the butter with an electric mixer until smooth. Add the caster sugar and beat for 5 minutes until very light and fluffy.

2) 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.

3) Spoon the batter into cupcake cases and bake for 20 mins or until a skewer inserted into the centre comes out clean. Cool completely while whisking the butter until smooth and adding the icing sugar, milk, honey and double cream. Blend then add remaining icing sugar until you have the consistency for decorating.

● To make lavender milk, heat 120ml of milk with 6 tablespoons of lavender buds to boiling point then take off the heat and allow to cool. Strain off 80ml of the milk for the recipe. Some will evaporate.