Lavender Cupcakes

Recipe by Shannon Cooks
READY IN: 48mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CUPCAKES:
  • Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
  • Put the sugar and lavender flowers in a food processor. Process briefly to combine.
  • Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
  • Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
  • DECORATING:
  • To decorate, gradually beat the confectioners’ sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
  • Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.
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