It’s nearly the end of summer – the garden is being gradually put to bed and the last of the yummy stuff gathered in.
But this year I had a fabulous crop of lavender
It was a joy to brush past on the way to my veggie patch every day – so today I have some friends over for tea and we are going to celebrate the last golden glimmers of our Scottish Summer by making billowy vanilla cupcakes topped with a grown up lavender butter cream icing. How girlie are they?
So start with your basic vanilla cupcake recipe:
BASIC CUPCAKE RECIPE
- 125g soft margarine
- 125 g caster sugar
- 125 g SR flour
- 1/2 tsp baking powder
- 2 beaten eggs
- 1/2 tsp vanilla extract
Put all the ingredients into a large bowl and with an electric mixer beat for 2 minutes at which point the batter should be pale, fluffy with an almost velvet sheen to it.
Share the mixture out between 24 paper cases (or 18 muffin cases) and bake in a pre-heated oven at 170 for about 20 minutes or until a piece of raw spaghetti pushed into the middle comes out clean.
Remove from the oven and allow to cool on a wire rack.
Now make up your icing
LAVENDER BUTTER CREAM ICING
- 100g cream cheese
- 80g icing sugar
- 25g honey
- 2 tbsp lavender flowers
- Blue food colouring
Beat the cream cheese and the honey until smooth.
Add the icing sugar and then beat in the blue food colouring one drop at a time until you get a pale blue colour.
At the last moment beat in one of the tablespoons of lavender flowers.
Use the butter cream to top the cakes and sprinkle with the remaining lavender flowers.
Now the decision needs to be made – tea? or something more sparkling?