Food: Lavender Cupcakes

I’ve always loved lavender as a flavour for baking, especially in meringues. This recipe for lavender cupcakes is perfect. A super sweet and interesting flavour that makes the prettiest summer cupcake.




Lavender Cupcakes

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • 40g unsalted butter at room temperature
  • 120ml whole milk
  • 6 drops of lavender essence
  • 1 egg
  • 12 small sprigs of lavender to decorate

Lavender frosting:

  • 25ml whole milk
  • 4 drops of lavender essence
  • 250g icing sugar, sifted
  • 80g unsalted butter at room temperature
  • a couple of drops of purple food colouring (optional)

Preheat the oven to 170’C

Put the flour, sugar and baking powder and butter in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the mixture beating well until well mixed. Add the egg and the lavender essence and continue beating, scraping any unmixed ingredients from the side of the bowl.

Spoon the mixture into 12 cupcake cases in a cupcake tray until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted into the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning them out onto a wire rack to cool completely.

For the frosting:

Beat together the icing sugar, butter and food colouring, if using, in a free standing electric mixer (or use a handheld electric mixer) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixture down to slow speed and and slowly pour in the milk and lavender essence. Once al of the milk is incorporated, turn the mixer up to high speed and beat until the frosting is light and fluffy. Beat for at least 5 minutes – the longer the frosting is beaten, the fluffier and lighter it becomes.

When the cupcakes are completely cold, spoon the frosting on top and decorate with a sprig of lavender.


Recipe adapted from Hummingbird Bakery Cookbook.


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