Lily Vanilli's Honey, Lavender & Almond Cupcakes

Name: Lily Vanilli's Honey, Lavender & Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 280 g plain flour, sifted; 1 teaspoon baking powder; 1 pinch salt; 113 g unsalted butter, softened; 205 g tate & lyle fairtrade caster sugar; 2 large eggs, at room temperature; 4 fluid ounces whole milk; ½ teaspoon good vanilla extract; 50 g soft butter; 450 g tate & lyle fairtrade icing sugar (approx depending on the consistency you want to achieve); 3 fluid ounces lavender milk (see directions); 1 fluid ounce double cream; 1 teaspoon honey; flaked almonds, and lavender to decorate

Servings: persons

280 g plain flour, sifted
1 teaspoon baking powder
1 pinch salt
113 g unsalted butter, softened
205 g tate & lyle fairtrade caster sugar
2 large eggs, at room temperature
4 fluid ounces whole milk
½ teaspoon good vanilla extract
50 g soft butter
450 g tate & lyle fairtrade icing sugar (approx depending on the consistency you want to achieve)
3 fluid ounces lavender milk (see directions)
1 fluid ounce double cream
1 teaspoon honey
flaked almonds, and lavender to decorate

1
Preheat oven to 180 degrees c.
2
Sift together flour, salt and baking powder in a small bowl.
3
In a large mixing bowl, beat the butter with an electric mixer until smooth.
4
Add caster sugar and beat for 5 minutes until very light and fluffy.
5
Add the eggs, one at a time, beating to combine after each addition.
6
Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour.
7
Be careful not to over mix.
8
Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
9
Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
10
Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
11
For the frosting - Lily Vanilli's Lavender Honey Icing:.
12
Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins until lightly browned - and allow to cool.
13
Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream.
14
Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
15
Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
16
For the Lavender Milk:.
17
Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan.
18
Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely.
19
Strain the flowers with a sieve and re-measure milk before adding to your recipe.

1452

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 280 g plain flour, sifted, 1 teaspoon baking powder, 1 pinch salt, 113 g unsalted butter, softened, and more.

Yes, Lily Vanilli's Honey, Lavender & Almond 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.

That's it — enjoy your meal!