( SERVES 12 )
This cupcake recipe comes from the Hummingbird Bakery cookbook available at all major bookstores. The bakery is famous for its delicate cupcakes. Home bakers who can't visit the London shop will be delighted look at the glorious photos in this book!
(You can click on ingredients to see more related recipes)
|½ cup||Milk, full cream|
|3 tbsp||Dried lavender, flowers|
|120 g||Plain flour|
|140 g||Caster sugar|
|1½ tsp||Baking powder|
|40 g||Unsalted butter, at room temperature|
|12||Lavender stalks, optional|
|25 ml||Milk, full cream|
|1 tbsp||Dried lavender, flowers|
|250 g||Icing sugar, sifted|
|80 g||Unsalted butter, at room temperature|
|2 drops||Food colouring, purple (optional)|
- Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.
- Preheat the oven to 170 degC. Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Spoon the mixture into a 12-hole cupcake tray, lined with paper cases, until each hole is two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out into wire cooling rack to cool completely.
- For the lavender frosting: Beat together the icing sugar, butter and food colouring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. once the milk is incorporated, turn the mixer up to high. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer it is beaten, the fluffier and lighter it becomes.
- When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.