Cupcake
Batter:
½ cup
(4 oz)
butter,
softened
½ cup
(4 oz)
sugar
2 large
eggs
½ cup
(4 oz)
all-purpose
flour
1 teaspoon
baking
powder
¼ teaspoon
salt
1
tablespoon
ground
dried
lavender
or 2 tablespoons
fresh
lavender,
chopped Zest
of 1 lemon
2 teaspoons
fresh
lemon
juice
Icing:
½ cup
(4 oz)
confectioner’s
sugar
1 tablespoon
lavender
hydrosol*,
rosewater,
lemon
juice
or water
To purchase
the culinary
hydrsol, please
click here
Decoration:
Fresh,
pesticide-free
edible
flowers
and mint
leaves.
Be sure
to read
The Ten
Rules
of Edible
Flowers
below.
(Some
popular
choices
are: Anise
hyssop,
Pineapple
Sage,
Pineapple
guava,
Calendula,
Johnny-jump-ups,
Pansies,
Roses,
Lavender,
Rosemary,
Scented
Geraniums,
Primroses
(Primula
vera or
vulgaris
but not
obconica),
Cinnamon
Basil
and Borage).
Preheat
oven to
350°.
Line cupcake/muffin
tins with
paper
cases
(makes
approximately
9 standard
size cupcakes).
Put butter
in a bowl
with the
sugar
and eggs.
Sift the
flour
and baking
powder
into the
bowl.
Add the
lavender,
lemon
juice
and lemon
zest. Beat
until
pale and
creamy.
Spoon
the batter
into the
cases
and bake
for 15 – 20
minutes
until
risen
and golden.
Cool on
a rack.
Beat the
confectioners
sugar
with the
lavender
hydrosol
(or water)
until
the glaze
thinly
coats
the back
of a spoon.
Spoon
a little
icing
on to
each cake.
Wash and
dry the
edible
flowers
(a salad
spinner
is perfect
for this
job).
Decorate
each iced
cake with
lots of
fresh
flowers,
petals
and mint
leaves.
Serve
promptly.
*Lavender
hydrosol
is a
by-product
of the
distillation
of lavender
essential
oil
and
available
from
www.thelavenderfields.com |
