Lavender Trust Cupcakes – a delicious recipe with flour, very soft unsalted butter, lavender sugar, eggs, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F, line a 12-cup muffin pan with paper liners and get butter, eggs and milk out of the refrigerator in time to get to room temperature before you start.
2
Make the cupcakes as usual: put all the cake ingredients, bar the milk, into the food processor and combine, adding milk to bind.
3
Using spoon and rubber spatula, fill the cake-cups equally and bake for 20 minutes or so, until cooked (see page 195).
4
Cool the cupcakes as for the lemon cupcakes, and slice off any humped tops.
5
Make up the icing according to package instructions, dyeing the mixture a faint lilac with a spot or two of food coloring: I like to use the solid pastes, for which you may have to go to a specialist cake decoration shop, Im afraid; the color youll want here is generally labeled grape violet.
6
Go carefully, though: we want pastel serenity here, not seventies record-sleeve murk.
7
Top each pretty-pale cupcake with a little sprig of lavender before the icings set dry.
486
kcal
Calories
28
g
Fat
50
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup self-rising flour, 1/2 cup very soft unsalted butter, 7 tablespoons lavender sugar, sifted, 2 eggs, and more.
Yes, Lavender Trust Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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